Kale Salad with Tahini Lemon Dressing

(by Dawna Lee Heising)

4 - 6 c. chopped kale

1 c. finely chopped red onion

1/2 chopped red bell pepper

1/2 cup shredded carrots

2 c. diced cucumbers

1 avocado, diced

1/2 c. grape tomatoes, halved

1/2 c. raisins

For dressing:

1/4 c. tahini

2 garlic cloves

1/2 c. lemon juice

1/4 c. nutritional yeast

2 - 4 T. olive oil

3 T. water

salt and pepper, to taste

In a large bowl, combine kale, onion, red bell pepper, carrots, cucumber, avocado, tomatoes, and raisins.

In a food processor or blender, combine tahini, garlic, lemon juice, nutritional yeast, olive oil, water salt, and pepper.

Dress the salad and toss.

(Read An American Story, the story that accompanies this recipe.)