Summer Kale Salad with Tahini Ginger Dressing

This tahini ginger dressing takes literally 2 minutes to whip up. You just throw the stuff in the food processor and it practically makes itself. It's a great pocket recipe for nights when you don't feel like cooking and just want a simple meal.

Salad:
1 bunch of red kale
1 carrot, peeled and cut into thin rounds
1 small cucumber, cut into thin rounds
Handful of baby bell peppers ( or 1 regular bell pepper), cut into bite sized pieces
2 avocados

Dressing:
1/2 cup olive oil
1/4 cup Braggs unfiltered apple cider vinegar
2 heaping tablespoons tahini
1 tablespoon fresh ginger, peeled and smashed with the back of your knife
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons agave nectar
1 small clove of garlic

Optional Garnish:
Fresh chives
Sesame seeds

Wash the kale and rip the leaves into bite sized pieces. In a large salad bowl add the kale pieces, pre-cut carrots, cucumber, and bell pepper- toss.

In a food processor add all the dressing ingredients, blend until completely smooth. If the dressing is too thick, add a little water until desired consistency.

While the dressing is in the food processor, slice the avocado.

Assemble: Add the salad into bowls, top the salad with avocado slices, drizzle the dressing overtop and garnish with fresh chives and sesame seeds before serving.

Recipe adapted from Fettle Vegan