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.