Kale is the greens of the moment, but can be quite hard. Feel free to use any other green leaves instead.
Preparation time: 20 min
1 small bunch kale 10 ml (2 t) olive oil 150 g baby asparagus spears or fine beans, steamed 1 Whole avocado, sliced or scooped into small balls 30 g roasted seeds and nuts
80 ml (⅓ c) tahini paste 80 ml (⅓ c) miso paste 125 ml (½ c) Carmién cherry orange rooibos tea (2 bags) 1 clove garlic, peeled and crushed 45–60 ml (3–4 T) honey 30 ml (2 T) lime or lemon juice (adjust according to taste) 30 ml (2 T) olive oil
1 SALAD Remove the hard rib out of the kale and break the leaves into chunky pieces.
2 Add the olive oil and gently “massage” the kale. This is to soften it a bit but be careful not to overdo it as the kale will become limp.
3 DRESSING Combine all ingredients in a blender and blend until smooth, adding water to thin out until it is the consistency of pouring cream. Don’t forget to taste the dressing to adjust seasoning and citrus to taste.
Drizzle the dressing over the leaves and top with avo and roasted seeds and nuts.