Massaged Kale, Apple and Fennel Salad
sunflower seeds, avocado, and lemon tahini dressing
A raw hearty salad with crunchy, creamy, and lemony flavors
​​​​by priti malhotra

Priti learned to cook under the tutelage of her mother, an excellent cook,  who was ahead of her times, experimenting with recipes and ingredients that were not staple in Indian kitchens at that time. For example, she made taco shells from scratch, when very few around knew what a “taco” was. Priti, through osmosis, absorbed her passion for creativity and stellar food presentation.
Now, Priti creates easy to follow, non-fussy, vegetarian and plant based recipes, melding the traditional with the new. She is always on a look out to try new ingredients, oils, spices, and to create something different, adapt and merge together food from different cultures. When she entertains friends, she likes to display, on her kitchen island, attractive bite-sized foods  that go well with wine.  Priti also enjoys exploring off-the-grid bars, wineries, coffee shops and restaurants and soak in everything that her beautiful town and state has to offer.

1 large bunch green kale 
1 tablespoon olive oil
½ tsp coarse salt
1 cup diced apple
¾ cup thinly sliced fennel bulb
½ large avocado cut into small cubes
 
Dressing:
Juice of ½ lemon
1 ½ tbsp maple syrup
1 tsp tahini
1 ½ tbsp apple cider vinegar
2 tbsp olive oil
A pinch of black pepper 
 
¼ cup sunflower seeds for garnish

Remove kale leaves from the stems. Cut leaves into thin bite sized pieces. Wash and pat dry. Place kale in a large salad bowl. Drizzle with oil and sprinkle with salt. With clean hands, massage oil into the kale until all of the pieces are glossy. The kale will wilt down as you massage it, and will almost half in volume. The leaves should be tender to bite into.
In a mixing cup, pour the ingredients listed under dressing, and whisk well until it is creamy in texture. Set aside.
Add the chopped apples, sliced fennel and avocado to the kale. Pour the dressing, and toss gently with clean hands or salad tongs, until the dressing is well incorporated into the salad. 
Garnish with sunflower seeds and serve.