KALE, FIG AND AVOCADO SALAD WITH TAHINI AND MUSTARD SAUCE
10-12 kale leaves, stem removed, chopped
4-6 figs (depending on size)
A handful walnuts
2 tablespoons Olive oil
For the sauce:
1 tablespoon Tahini (sesame cream)
1 teaspoon mustard paste
Juice of one lemon
3-4 tablespoons water
Put the chopped kale in a bowl with 2 tablespoons olive oil and mix it with your hands, massaging each leave thoroughly. Wedge the figs and dice the avocado and the walnuts, then add them to the kale.
For the sauce: in a little bowl whisk the ingredients until you obtain a smooth cream.
Plate the salad and sprinkle the sauce over it