Energy Salad

By Jo Rosas

1 bunch kale, chopped (*)
¼ cup peeled carrot
½ to 1 Tablespoon kelp flakes
1 avocado cubed
¼ cup raisins (optional)
¼ cup roasted sunflower seeds

Serves: 2-4

¼ cup tahini
juice of 1 ½ lemons
2 tsp. honey
1 tsp sea salt (Himalayan or Celtic)
¼ cup water
¼ cup olive oil


  • Mix the tahini, lemon, olive oil, honey, water and salt until blended. Pour the tahini dressing over kale, kelp flakes, and carrots. Let it sit for at least an hour. Then add the raisins, avocado, and sunflower seeds.
  • This can be made and refrigerated overnight. The kale will break down and become softer from the lemon juice the longer it marinates.
  • (*) Arugula (Rocket) or Spring Mix Lettuce would also work nicely in which case it does not need to marinate.

[With thanks to: Chef Marti Wolfson, Culinary Director, Blum Center for Health]