Vegetarian Times May 2016, Serves 2

1/2 cup dry Black Lentils

5 packed cups of Kale 

1/4 cup dried Goji Berries or Cranberries

2 TB roasted Sunflower Seeds, hulled

3 TB Cumin-Tahini Dressing

1/2 small Avocado, sliced

Bring 2 cups water to a simmer in medium saucepan.  Add lentils, partially cover, reduce heat to medium-low, and simmer 20 minutes or until lentils are tender.  Remove from heat and cool.  Toss together kale, goji berries and sunflower seeds in a large bowl.  Toss with 3 TB Cumin-Tahini Dressing.  Garnish with avocado when you are ready to eat the salad.  Without the avocado this salad is good in the fridge up to 6 days. 

Cumin-Tahini Dressing

Vegetarian Times May 2016

4 TB Tahini Paste

2 TB Lemon Juice

1 TB Yellow Miso

1 tsp ground Cumin

Whisk together all ingredients plus 2 TB water in small bowl.  Add 1 TB water if needed to thin (depending on thickness of tahini).