Serves 4
1 Large bunch of fresh kale washed and tough spines removed
1 avocado sliced
¼ cup of pine nuts or sunflower seeds
1 onion diced and sautéed
1 large carrot grated
1 medium beetroot grated
Half a bunch of fresh parsley or coriander chopped
¼ cup of sultanas or currants or Goji berries

Dressing

2 Tbsp. of Tahini
1 Tbsp. Olive oil
Juice of 1 lime or lemon
2 Tbsp. Apple Cider Vinegar
1 Tbsp. Tamari
Water to dilute approx  1 Tbsp

Method

Combine dressing ingredients in a jar put the lid on and shake, keeps for a couple of weeks in the fridge.

You may use all the dressing on the salad or only half the important thing is to cover the Kale generously and let it sit for 5 to 10 minutes before eating this will slightly cook the kale and make it easier to digest. Add the beetroot, carrot, onion, seeds and dried fruit at the end for added crunch, serve with the avocado on top and garnish with coriander.