• 1 bunch of Lacinato (black) kale
• Juice of 1 lemon
• 2 tbsp flax or olive oil
• ½ tsp of sea salt
• ¼ cup raw walnuts, unsalted
• 2 tbsp pomegranate seeds

dressing Ingredients

• ½ cup tahini
• ¼ cup lemon juice
• 1 clove garlic, crushed
• 1 tbsp coconut aminos (or tamari)
• ½ tsp sea salt
• 1 cup water

1. De-stem and chiffonade (thinly sliced) kale.
2. Mix kale, lemon juice, flaxseed oil and sea salt in a large bowl. Using hands rub oil mixture into kale until fully coated and starting to soften.
3. Set aside kale for 5-10 minutes.
4. In a dry pan lightly toast walnuts over medium heat, 1-2 mins. Remove from pan to cool.
5. Add all dressing ingredients to a food processor or high-powered blender. Blend until well combined.
6. Toss kale mixture with 1-2 tbsp of dressing. Top with toasted walnuts and pomegranate seeds to serve.