1 bunch of curly kale, destemmed and pulsed in a blender or food processor until finely chopped

2 broccoli stems, thinly sliced and pickled for 10 min in 1/4 cup apple cider vinegar, 1/2 tsp sea salt and 1 tsp coconut sugar

1 large cucumber, peeled and thinly sliced

1/4 cup pine nuts, lightly toasted

1 bunch of fresh mint, destemmed and thinly sliced

Optional: thinly sliced jalapeño

Dressing:

1/4 cup tahini

2 tbsp apple cider vinegar

Juice of 1 lemon

2 tbsp tamari

2 scallions

1 bunch flat parsley

1 clove garlic

1/4 cup olive oil or water

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Blend together until creamy and season w salt and pepper

Toss salad ingredients into bowl. Spoon dressing (as much as you like) onto salad and toss. Serve!