Salad:

• 8 cups mixed greens or roughly chopped kale (I mixed both)
• 1/4 cup raw sauerkraut or other raw, fermented vegetables of your choice
• 3-4 medium radishes (thinly sliced)
• 1/4 cup raw (sprouted, if possible) pumpkin seeds
• 1 medium ripe avocado (thinly sliced)
• Shredded beets
• Shredded carrots
• Handful of chopped parsley
• Handful of chopped cilantro

Dressing:

• 1/4 cup tahini
• 1 Tbsp. grainy mustard (Dijon works great, too!)
• 2 Tbsp extra virgin olive oil
• 2 medium lemons, juiced
• 1 healthy pinch each of sea salt and black pepper

1. Add the greens to a large serving bowl and top with beets, radishes, sunflower seeds, parsley, and avocado.
2. Next, whisk all of the salad dressing ingredients together in a small bowl. Season with salt and pepper, and toss with the salad.
3. Best when fresh, though leftovers keep (undressed) up to 3 days in the refrigerator.