Lentil & Kale Salad with Garlic Tahini Dressing – Lentils.org

Ingredients

• 4 cups (1 L) kale, spine removed and chopped
• 2 cups (500 mL) cooked green lentils
• 1 1/2 cups (375 mL) cooked quinoa
• 1/3 cup (75 mL) dried cranberries
• 1/3 cup (75 mL) toasted almonds (reserve some for garnish)
• 1/3 cup (75 mL) chopped fresh cilantro
• DRESSING:
• 3 Tbsp (45 mL) tahini
• 1 lemon, zest and juice
• 1-2 garlic cloves, minced
• 1 tsp (5 mL) cumin
• 1 tsp (5 mL) coriander
• 1 tsp (5 mL) honey
• 1/4 cup (60 mL) canola oil