Raw Kale Salad

1 bunch kale

1 large tomato or pint of cherry tomatoes

4-6 dates

1 avocado (optional)

Dressing:

3 tbsp olive oil

1 tbsp rice vinegar, apple cider vinegar, or balsamic depending on your taste

1 tbsp tahini (sesame seed paste)

large pinch of salt

 Roughly chop kale into bite sized pieces (I usually slice the rib out unless they’re baby greens) and drizzle with the dressing.  Toss the leaves while massaging the pieces with your fingers to help tenderize them.  Ideally let the salad sit and marinate for 30 or more minutes.  Just before serving add in the chopped dates, chopped tomato, and cubed avocado.