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Christian Vegetarian Association Presents:
Take Heart!
Calcium-loaded Recipe: Kathy's Fully Loaded Kale Salad
(http://kblog.lunchboxbunch.rom)

Serves: 2-3 entree portions
 
Ingredients:

1 large bunch of kale (any variety) - remove thick stems/shred leaves by hand
 
Toppings (or you can add your faves):

2-3 Tbsp hemp seeds
2-3 Tbsp raw sunflower seeds
1/2 cup apple, sliced
1/2 avocado, diced/tossed in lemon juice
handful of cherry tomatoes, diced
1/2 cup juice-packed mandarin oranges
1 small sweet onion, thinly sliced
fine black pepper
 
Dressing:

2 1/2 Tbsp tahini
3 Tbsp seasoned rice vinegar
2 tsp apple cider vinegar
1-2 tsp healthy oil (I used macadamia nut oil - grape seed oil also nice)
1 tsp grade B maple syrup (optional - if you need extra sweetness to balance the bitterness of tahini)
 
Preparation:

- Wash your kale, dry well. Pull tender leaves from thick lower stems. Shred leaves by hand. Add to large mixing bowl. Discard thick stems.
- Briskly mix together the dressing ingredients. Do a taste test and adjust as desired for your tastes. You can always add in more maple syrup if your tahini is too bitter. I also like to add in an extra splash of apple cider vinegar when I'm craving a very zesty salad.
- Toss your kale salad in your dressing. I use salad tongs instead of my hands (some will massage the kale) I actually like my kale a tad al dente (not overly marinated with dressing) so I simply toss with tongs until the dressing is evenly distributed.
- Fold in the hemp seeds and sunflower seeds.
- Add the remaining toppings in a lovely pattern on top.

Your question and comments are welcome

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