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Kale Salad with Tahini Dressing from 1 vote Equipment Large salad bowl or mixing bowl Medium Mixing Bowl Whisk Chopping Board Sharp knife peeler Ingredients 1 bunch cavolo nero, stem removed, roughly chopped 1 tbsp Olive oil, extra virgin cup semi dried tomatoes cup Parmesan, shaved cup flaked almonds, toasted 1/2 red onion, finely diced Dressing 25 mL lemon juice 1 teaspoon honey 2 teaspoons Dijon mustard 2 tablespoons hulled tahini 1 tablespoon apple cider vinegar 1 tablespoon extra-virgin olive oil Pinch sea salt Instructions Preheat the oven to 180 degrees Celsius (356 Fahrenheit)

I use regular sized cans of broth or vegetables

In a small, nonstick frying pan, heat the olive oil over medium-high heat