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.
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).