Serves 2 to 4
- 1 bunch of kale, chopped
- 1/4 cup peeled carrot
- 1 avocado cubed
- 1/2-1 tbsp kelp flakes (iodine)
- 1/4 cup raisins (optional)
- 1/4 cup roasted sunflower seeds (selenium)
- 1/4 cup tahini (zinc)
- 1 1/2 lemon juice
- 2 tsp honey
- 1 tsp celtic sea salt (iodine)
- 1/4 cup water
- 1/4 cup olive oil
Mix the tahini, lemon, olive oil, honey, water and salt until blended. Pour the tahini dressing over kale, kelp flakes, and carrots. Let it sit for at least an hour. Then add the raisins, avocado and sunflower seeds.
This can be made and refrigerated overnight. The kale will break down and become softer from the lemon juice the longer it marinates.