Serves 2-4


  • 10 oz. Or 2 bunches of kale, washed, de-stemmed, and torn into bite size pieces
  • 4 T olive oil, divided
  • 2 t sea salt, divided
  • 2 c halved fresh strawberries
  • ¼ c pomegranate arials
  • ¼ c chopped pistachios
  • ¼ c Tarazi tahini
  • ¼ t black pepper, ground
  • 1 medium lemon, washed and cut into 1/4” cubes
  • 6 T water
  • ½ t turmeric, ground
  • 1 T honey


In a large bowl place the kale, 2 T olive oil, and 1 t sea salt. Rub the salt and olive oil into the kale and let it rest for 30 minutes to one hour at room temperature. Meanwhile, combine 1 t salt, tahini, black pepper, lemon cubes, water, turmeric, 2 T olive oil, and honey into a blender. Puree until smooth. When ready to serve, place kale, strawberries, pomegranate, and pistachios into a bowl and toss gently. Serve with the lemon tahini dressing.