Ingredients:
3/4 cup lemon juice (from 4 lemons)
3/4 cup neutral oil (canola, sunflower, safflower, etc.)
1/2 cup olive oil
1/4 liquid aminos (such as Bragg)
2 tbsp. tahini
4 garlic cloves (minced)
1/2 tsp. grated fresh ginger
2 large bunches of curly kale
1/4 cup thinly sliced red onion
1/4 cup toasted or sautéed pine nuts (for garnish)
Directions:
1. Combine lemon juice, both oils, liquid aminos, tahini, garlic and ginger in a blender. Blending until smooth.
2. Add Kale to a large bowl and drizzle with half of the dressing; toss until well coated.
3. Cover and refrigerate overnight or up to 24 hours.
4. Before serving, toss kale and sprinkle with sliced onion and pine nuts.