Kale and Bean Salad with Tahini Dressing

Step 1

Strip the leaves from hearty kale stems and chop or tear apart (save the stems for another recipe). Rinse the leaves under cool water then pat or spin dry.

Step 2

Add the kale to a large bowl then use your fingers to massage the leaves with 1/4 teaspoon of salt and the juice from half a lemon. After about a minute, the kale will be a deeper green and feel more tender in your fingers.

Step 3

If using canned beans, drain and rinse them. Add the beans, parsley and most of the tahini sauce to the kale. Toss well then adjust with more sauce if the salad seems dry — we like to be generous with the dressing. Toss in the walnuts, some freshly ground black pepper and serve with a few lemon slices as a garnish.