• 2 cups Nature’s Greens® Kale 
• 1/2 tablespoon extra virgin olive oil
• 1/2 cup tahini
• 1/2 Hass avocado
• 1 tablespoon garlic
• 1/2 tablespoon balsamic vinegar
• 1 teaspoon fresh squeezed lemon juice
• 2 tablespoons water
• 1/8 teaspoon black pepper
• 1/8 teaspoon sea salt
• 1/2 teaspoon dried Italian herb seasoning
• 1/4 cup shredded zucchini
• 2 tablespoons minced green bell pepper
• 2 tablespoons minced green onions
• 1 small red bell pepper, sliced lengthwise into strips
• 1 small cucumber, sliced into rounds
• 2 large carrots, sliced in strips

In a medium saucepan sauté kale in olive oil for three minutes. Remove from heat and chill kale in the refrigerator. In a food processor combine the tahini, avocado, garlic, balsamic vinegar, lemon juice, water, black pepper and sea salt. Puree until smooth and well blended. Fold in the kale, Italian seasoning, zucchini, and green bell pepper. Transfer to a serving bowl and refrigerate to chill. Before serving top with the green onions, and serve with sliced red bell pepper, cucumber, and carrots. 

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.