Tahini Dressing

Chef's Notes

Note 1: Most tahini pastes will separate quite a bit, so be sure to shake the jar or stir really well before measuring for this recipe. Also, be sure to use hulled tahini (not unhulled or whole seed, which are bitter). Not all tahini pastes are made equal—get a good one! My personal favorite is Soom Foods Sesame Tahini Paste (affiliate links, but not sponsored).
Note 2: Here’s the salad recipe featured in these photos: 

4 cups massaged kale (Follow preparation directions in this Grapefruit Salad recipe.)
1/2 of 1 (15 oz.) can chickpeas, rinsed and drained
3/4 cup English cucumber, thinly sliced
1/3 cup Kalamata olives, thinly sliced
1/3 cup banana pepper rings, drained and diced
1/3 cup oil-packed sun-dried tomatoes, drained and diced
1 small avocado, diced
Optional: feta cheese (to taste), handful of toasted pine nuts

Toss 2/3 of dressing with massaged kale. Add salad ingredients, then toss with more dressing (as much as you’d like—we use it all) and toss again. Enjoy!
Storage: Stir in case some settles at the bottom, then store in the fridge until ready to use. Shake/stir again before using. Leftover dressing may separate and solidify a bit (because olive oil solidifies at cold temperatures). Let the dressing stand at room temperature for about 15–20 minutes, then vigorously shake (or stir) to re-combine. Then it’s ready to use again!