Sesame Kale Salad with Cranberries & Avocado

Serves 2-3 as a main dish or 4 as a side

Ingredients:

For the Salad:

• 4 cups fresh kale, stems removed and chopped
• 1 cup shredded carrots
• 1/2 cup bell peppers, thinly sliced (mixed colors)
• 1/3 cup dried cranberries, unsweetened 
• 1/2 ripe avocado, diced 
• 2 tbsp sesame seeds 
• 2 tbsp hemp hearts 
• 1/4 cup chopped walnuts 

For the Tahini Dressing:

• 3 tbsp tahini 
• 2 tbsp lemon juice 
• 1 tbsp olive oil
• 1 tsp date paste (see recipe below)
• 1 small garlic clove, minced 
• 1/2 tsp ground ginger
• Pinch of sea salt
• 2-4 tbsp warm water to thin

Simple Date Paste Recipe:

Ingredients:

• 1 cup pitted Medjool dates
• 1/4 cup warm water (or as needed)

Instructions:

1. Soak dates in warm water for 10 minutes to soften
2. Drain and blend in food processor until smooth paste forms
3. Add water 1 tablespoon at a time if needed for consistency
4. Store in refrigerator for up to 2 weeks

Salad Instructions:

1. Whisk together tahini, lemon juice, olive oil, date paste, minced garlic, ginger, and salt. Gradually add warm water until you reach a creamy, pourable consistency.
   
2. Place chopped kale in a large bowl. Pour half the dressing over the kale and massage with your hands for 2-3 minutes until the leaves soften and become darker green.
   
3. Mix in shredded carrots, bell peppers, cranberries, and diced avocado.
   
4. Top with sesame seeds, hemp hearts, and chopped walnuts. Drizzle with remaining dressing if desired.

Nutritional Breakdown per serving (based on 2 servings total):

*Note: Nutritional values are approximate and may vary based on specific brands and preparation methods used.

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