extra water or almond milk to thin to desired consistency
Instructions
Prepare the massaged kale leaves. Wash the kale, pat dry and then remove tough inner stalks. Roughly tear up the leaves and place in a bowl. Squeeze over juice of the lemon and add the tablespoon of olive oil. Then, use your fingers to massage the lemon and oil into the leaves. Set aside to soak up the flavours and soften while you prep the remainder of the salad.
Make the dressing. You can do this with or without a food processor. (1) Food processor/blender: Place the tahini, olive oil, capers, garlic (peeled) and cider vinegar in processor. Add a splash of almond milk or water, then blend. Add more liquid until you reach desired consistency, and season with salt and pepper to taste. (2) Without: Finely chop peeled garlic and the capers. Place in a large bowl together with tahini, olive oil and cider vinegar. Add a splash of water/almond milk and whisk vigorously to combine, adding additional liquid as required. Season with salt and pepper to taste.
Prepare the rest of the salad by rinsing and roughly chopping or shredding the cos leaves.
Arrange the salad. Toss cos together with the massaged kale and a generous drizzle of salad dressing. Arrange into serving bowl/bowls, and then sprinkle over nutritional yeast and coconut bacon. Serve.