• For the dressing:
• 2 Tbsp tahini
• 1 1/2 Tbsp olive oil
• 1 tsp vinegar
• 1 tsp honey
• 1 tsp lemon juice
• 5 stalks kale, rinsed and torn into pieces
• 1/4 cup sliced roasted almonds (or to toast your own, see directions below)
• 2 Tbsp dried cranberries
• 1 small shallot, sliced thinly (or 1/4 cup sliced red onion)

To prepare the dressing, simply combine the first 5 ingredients into a small bowl and whisk until combined.

Pour the dressing over the kale leaves and using your hands, gently massage the leaves until they soften and turn bright green. Set aside.

To toast the almonds, add 1 tsp olive oil to a small frying pan and heat over a low flame. Add the almonds (and a sprinkle of salt, if desired) and stir constantly for 30-45 seconds.

The almonds toast very quickly so you have to keep and eye on them. They’ll be done within 1 minute.

Toss the kale with the almonds, dried cranberries and sliced shallot and enjoy

by Pak101.com (few years ago!) / 827 views