Kale Caesar Salad

In the bottom of a large bowl, combine the tahini, lemon juice, water, garlic, mustard, salt, and black pepper. Stir well until the mixture looks creamy. Note: Using a small whisk will help the tahini dissolve faster than stirring with a spatula. If the tahini thickens or seizes as you stir, just be patient. It will become creamy and smooth. (You can add an extra splash of water if needed.) 2. To prepare the kale, remove the tough stems from each leaf, then tear it into small pieces. (Or use a knife to chop the kale.) Toss the leaves with the dressing and let them marinate until you're ready to serve. I recommend waiting at least 5 minutes, but you can keep this tightly covered for several hours, or even overnight, depending on how soft you prefer your kale. It doesn't get as soggy as other lettuces! 3. This salad is ready to serve whenever you're ready to eat. Add any extra toppings you love, such as [baked chicken](https://detoxinista.com/baked-chicken-breasts/) or [crispy roasted chickpeas](https://detoxinista.com/roasted-chickpeas/). 4. prep15 mins 5. cook30 mins 6. total45 mins