Layered Kale Salad
By Vanessa Haberman—Plates & Petals
1 bunch lacinato kale, cleaned and chopped (you can also use baby spinach or mixed greens)
1 small red onion (or ½ a large one), very thinly sliced
1 avocado, diced
1 plum, sliced into thin wedges
¼ cup toasted nuts of choice (I like pistachios or slivered almonds)
Place kale on the bottom of a square dish or large wide bowl. Layer each additional item in rows, and drizzle with tahini, or make your favorite dressing.