| 12 | 35 | 249 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 15 min | 4 |
| 8 cup | Kale (Chopped) |
| 2 tbsp | Extra virgin olive oil (Divided) |
| 1 1/2 tbsp | Red wine vinegar |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
| 1/4 cup | Tahini |
| 1 medium | Lemon (Juiced) |
| 1 dash | Stevia sweetener, powder |
| 1/4 cup | Water, filtered |
| 2 cup | Asparagus (Lightly steamed, chopped into small pieces) |
| 2 cup | Radish (Finely sliced) |
| 1 cup | Blueberries |
1. Wash kale leaves and place in a large bowl. Add half of the olive oil, red wine vinegar, sea salt, and black pepper (to taste). Massage very well until kale is coated. Set aside overnight to marinate and soften.
2. In a blender or food processor, combine remaining olive oil, lemon juice, tahini stevia, and water. Add a pinch of salt and blend until smooth. (Add water, 1 tbsp. at a time, if too thick)
3. Divide kale between bowls and top with chopped asparagus, radishes, and blueberries. Drizzle with desired amount of dressing and enjoy!
| Fruit | 0.7 |
| Meat Alternative | 0.5 |
| Vegetables | 3.8 |
