Appletini…rather Apple-Tahini.
I made an amazingly refreshing salad with an apple juice-apple cider vinegar-tahini conglomerate dressing.  The tune of the ingredients falling off my tongue formulated a bit of a giggle.  Apple-Tahini = Appletini.

I was in the mood for something fresh and spring-like, as I’m so longing for spring-time, sunshine and light.
I also recently discovered baby kale.  Being that I absolutely adore kale in all forms, I was shocked, and admittedly somewhat embarrassed, that I had not yet become intimately familiarized with this baby green.  The flavor is much more delicate, as are the sweet leaves.  Thus, raw creations made with the darling leaves are able to be treated much more delicately.  Absent is the need to massage the tough leaves.  They are simply perfect – open and inviting to accompaniments, as is.

Avocado, satsuma mandarins (they are BACK in store, very briefly), and bit of color from red cabbage seemed fresh and light, but ultimately nourishing today.  The fresh, almost tropical flavor of the fruits, though, needed a bit of warmth and grounding.  I settled upon the smokey and nutty flavor of tahini, with a hint of sweetness from both apple cider vinegar and apple juice.  A bit of fresh ground pepper, and the salad was delightfully satisfying.  Simple, yet complex in flavor combinations – sweet and light, yet buttery, nutty, and substantial.

Baby Kale, Avocado, Appletini Salad

1 large bowl of baby kale 
3 satsuma mandarin oranges, peeled and sectioned
1 ripe avocado, peeled and diced
1/4 head red cabbage, coarsely chopped
Appletini Dressing:
3 Tbs. tahini
2 Tbs. apple juice
1 tsp. apple cider vinegar
Sea salt and freshly ground black pepper

Combine the veggies in a large bowl.  In a smaller, separate bowl, quickly whisk together dressing ingredients, until well incorporated and smooth.  Toss over salad and serve.  Feel free to top with toasted hazelnuts as well.