Ingredients:
1 bunch kale, stemmed and cut into bite-sized pieces
1 medium cucumber, quartered lengthwise, seeds cut away (optional), and sliced
1 cup grated carrot
¼-½ cup minced fresh parsley
2 scallions, thinly sliced
Avocado-tahini dressing (recipe follows)
Sea salt

Directions:

  1. In a large bowl, add a pinch of salt to the kale and massage gently with your hands until the kale starts to break down and the color changes to a brighter green. Once it starts to soften, stop massaging – it will get mushy if you massage too much.
  2. Combine the kale with the remaining ingredients in the serving bowl. Toss together and serve.

Avocado-tahini Dressing

1 medium ripe avocado, peeled and diced
1/3 cup tahini (sesame paste)
juice of 1 lemon
¼ teaspoon ground cumin
2-4 tablespoons minced fresh cilantro or parsley

Directions:
1. Combine all the ingredients in a food processor and puree until smooth. Add ¼-½ cup water, as needed, to achieve a medium-thick consistency.
2. Stir ½-1 cup of the dressing into the greens once they are done. Transfer the rest to a covered container and refrigerate. Use within 3 days.