Kale Salad Bowl w/ Tahini
In a large bowl, toss & massage the kale with the remaining lemon dressing, some salt, and fresh pepper. Massaging the kale will break down some of those tough fibers and make the kale a bit softer.
Top with the roasted potatoes, quinoa, chickpeas, and crumbled feta. Drizzle with tahini. Use as much or as little as you like. You can serve the rest of the tahini on the side as well. Garnish with sesame seeds and season with salt and fresh pepper.
- Cook your quinoa in chicken or vegetable stock. Please! I know I’m repeating myself. But it really does make such a difference.
- Seasoning and dressing each component of a salad turns a good salad into a great one. Treat each add on as it’s own little dish, making sure each component is delicious before adding it all together. This is called a “composed salad”.
- This is perfect for a lunch to bring to work. You can dress it in the morning and it will still be perfect in the afternoon. Unlike, spinach or mesclun mix, the kale really holds up even though you’ve dressed it ahead of time.