Kale & Tahini Salad

I took a raw cooking class and was very surprise by how tasty the food was. I haven't done much in raw cooking and I wanted to try it, I am glad I did. The class was fun and was very informative. I'm going to share one of the recipe that we did that night, and one that I really enjoyed.

Kale & Tahini Salad

10 oz kale (cut in bite sizes),
1/4 cup tahini,
2 tsp lemon juice,
1/2 tsp salt,
1 tbsp braggs/tamari/soya sauce (what you prefer),
2 cups baby (cherie) tomatoes, halved,
1 or 2 shredded carrot,
2 tbsp oloive oil,
pinch cayenne,
1 tsp agave,
1 cup of buck wheaties or (you can use seeds such as sunflower, hemp to sprinkle on top of salad),

Combine the kale, lemon juice, salt, braggs & olive oil in a large bowl and massage with your hands until the kale starts to wilt but remains springy.

Add remaining ingredients (except buck wheaties) and thoroughly mix by hand until completely combined.

Sprinkle buck wheaties on top (or what you want to use) and serve immediately.

**** I love this salad, the taste was so good, I could of just kept eating it but we had to share it with the whole class!!!!