In a large mixing bowl, add lemon juice, olive oil and sprinkle sea salt over kale. Massage the leaves for about 3 minutes until they wilt, get dark and limp. Add the remaining ingredients to the bowl and toss with 2 tbsp – ¼ cup tahini dressing.
For dressing: Blitz all ingredients in a blender. Pour over salads. Store in a jar in the fridge for 4 days.
Notes:
Additional Options: • Omit sundried tomatoes and use strips of cooked chicken or beef • Swap walnuts for pumpkin seeds and/or sunflower seeds • Add marinated tempeh or tofu
