In a large bowl, toss kale with 1 tablespoon of lemon juice and ¼ teaspoon of salt. Massage kale with your hands, crunching between your fingers until kale becomes darker green and tender, about 1-2 minutes.
Toss massaged kale with white beans, tuna (and its oil), celery, apple and red onion.
In a small bowl or measuring cup, whisk tahini with lemon juice, garlic, maple syrup, and salt, mixture should look creamy but not smooth. In a steady stream while whisking, pour in olive oil. Continue whisking until dressing looks smooth and shiny and has emulsified.
Pour dressing over salad; begin by pouring half the dressing, then toss--you may not need all of the dressing.
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