Ingredients:
5-6 small potatoes
2 cups chopped kale, stems removed
½ cup chopped tomatoes
1¾ teaspoons fresh lime juice
1 cup chopped cilantro, plus more for garnish
1 clove garlic, minced
¼ cup plus 2 tablespoons tahini
½ teaspoon sea salt, or to taste
1 teaspoon cayenne pepper, or less depending on the heat level you like
Directions:
1. Place the potatoes in a medium saucepan and add enough water to cover. Bring to a boil, reduce the heat to medium and cook for 10 minutes, or until tender when pierced with a fork. Drain and let them cool. Once cooled, cut into ½-inch cubes (peeling optional).
2. Place the kale and tomatoes in a skillet and sauté for 2-3 minutes, or until kale has softened slightly. Add water 1-2 teaspoons at a time to keep the vegetables from sticking to the pan. Add ¼ teaspoon of the lime juice and let cool.
3. In a blender, combine the cilantro, garlic, tahini, salt, cayenne pepper, the remaining lime juice, and 2 tablespoons water. Blend until smooth.
4. To serve, prepare a bed of the cooked kale and tomatoes in a large salad bowl, top with the boiled potatoes, and spoon the dressing over the top. Garnish with fresh cilantro, if desired.
Serves 4