Ingredient:

• Per salad
• ½ medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
• 1 cup leftover cooked grains (I love brown rice, wild rice, quinoa, farro or wheat berries…)
• 2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
• 1 radish, thinly sliced and roughly chopped
• 2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds, toasted
• More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy…
• Green tahini dressing (yields about ¾ cup, so you’ll have plenty for future salads)
• ⅓ cup olive oil
• ⅓ cup lime juice (about 3 to 4 medium limes)
• Handful of fresh cilantro
• 1 small jalapeño, seeds and membranes removed, roughly chopped
• 2 tablespoons tahini
• 1 ½ teaspoons honey or maple syrup
• ½ teaspoon ground cumin
• 1 clove garlic, roughly chopped
• ¼ teaspoon fine-grain sea salt, to taste
• Pinch of red pepper flakes, optional for extra heat