Kale shouldn't be reserved for wintry preparations. When massaged lightly with salt, that trademark toughness and bitterness breaks down, and a lovely, light(er) salad green is left behind. The sweetness from the nectarine and dried cherries contrasts the earthiness of the kale, while the tahini dressing is wonderfully creamy without all the fat and calories of a traditional creamy dressing.
4 cups kale, chopped
2 tsp sea salt
1 nectarine, sliced thinly
6 snap peas, sliced thinly
2 tbsp roasted, unsalted cashews, chopped
1/4 cup roasted chicken, sliced
2 tbsp dried cherries (be sure they are no sugar added)
2 tbsp tahini paste
1/2 cup 2% greek yogurt
1 tbsp extra virgin olive oil
4 tbsp lemon juice
1 clove garlic, minced
Add the kale to a large bowl and massage with 2 tsp sea salt for 1-2 minutes until kale is soft and has begun to release it's bitter juices. Transfer the kale to a clean bowl. Toss in all remaining ingredients.
To make the dressing, whisk all ingredients together in a medium sized bowl.
Add the dressing to the salad, 2 tbsp at a time, tossing until you've reached your desired amount of dressing. You will have leftovers.