about 4 cups of chopped kale
1 ½ cup of cooked or canned organic chickpeas, chopped
2 green onions, chopped
½ cup of almonds, chopped
½ cup of sesame seeds
(optional) 1 avocado, chopped
for the dressing:
3 tablespoons of extra virgin olive oil
1 tablespoon of apple cider vinegar
1 tablespoon of honey
½” piece of ginger, peeled and minced
a pinch of salt + some fresh cracked black pepper
Make the dressing by combining all of the ingredients in a small bowl and whisking vigorously until everything is emulsified. Taste and adjust any seasoning as necessary and set aside until you’re ready to dress the salad.
Then, toast the almonds and sesame seeds together in a small frying pan over low heat with a splash of olive oil. This should only take about five minutes, but be sure to watch because you want the almonds to be lightly brown but not burned. Allow them to cool slightly before incorporating into the salad.
Place all the kale in a large bowl with a drizzle of the dressing and massage the dressing into the leaves. Then, toss in the rest of the ingredients and add in more of the dressing little by little. Keep tossing and dressing until you feel that the salad is sufficiently dressed. I like it to be moist, but not too wet with dressing so that it weighs it down. You can always serve extra dressing on the side if you or whoever you are serving it to would like to add some more. Enjoy immediately after the salad is dressed.