vegetarian | gluten free | egg free | nut free

20 minutes or less

What You’ll Need:

For the dressing:

juice of 2 lemons

2 Tbsp tahini

1/2 Tbsp white miso paste

3-4 Tbsp warm water

For the power seeds:

1/4 c unsalted pepita (pumpkin seed)

1/4 c unsalted sunflower seed

1/4 c sesame seed

For the salad:

1 bunch kale, torn from woody stem OR 1 (5-8oz) container baby kale

4 ounces feta cheese

1/2 red onion or 1 shallot, sliced thin

2 pears, cored & sliced

Combine ingredients for dressing in a small food processor or blender. Pulse until smooth & set aside.

Combine power seeds in a jar or container with a lid. Shake to mix.

If using large leaves of kale, tear from stem into small pieces & massage (literally!) through your fingers as you drop each between (2) plates. Add onion, feta & pear to each salad.

Sprinkle each salad generously with power seeds (like use all of them!), and drizzle with dressing before diving in.

Serves 2.