Kale Cucumber Salad

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Recipe (Myth-free salad, filling and nutritious): Kale Cucumber Salad
 
Serves 2
 
Salad
 
4 cups kale, de-stemmed and torn into pieces
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1/2 tsp sea salt
1 cup cooked beans of your choice (white beans, chickpeas, etc.)
1 cup cooked quinoa, divided
1 cucumber, sliced and divided

Cucumber Dill Dressing

½ cup tahini
½ lemon, juiced
2 tbsp dill
½ cup cucumber, chopped
1 green onion, chopped
½ tsp maple syrup
2 dashes salt
2 dashes black pepper
¼ tsp garlic, minced

Instructions
 
Add kale to a medium bowl along with the salt and lemon juice.  "Massage" the kale for five minutes until leaves are sweet, tender and bright green.  Add the olive oil and give it one more quick "massage."
 
Add all dressing ingredients into a food processor or blender and blend until creamy. You may need to add water to thin. Add it slowly, a tbsp. at a time until desired thickness is reached.

Divide kale and remaining salad ingredients into two bowls.  Add dressing to salad and gently toss.
 
Serve & enjoy!

Tips:   For a bit of color, add red peppers or dried cranberries. Extra dressing can be stored in the fridge for a few days.