4 to 6 carrots (rainbow carrots are pretty but standard orange carrots are great, too)
2 teaspoons sesame seeds (preferably black sesame seeds, regular white are fine)
Creamy tahini miso dressing
1/4 cup tahini
1 tablespoon white miso
1 1/2 tablespoons brown rice vinegar
1/2 teaspoon toasted sesame oil
big pinch red pepper flakes
small handful chopped cilantro
1/3 cup water
dash of tamari or soy sauce (optional)
Pull the kale leaves off from the tough stem and discard the stems. Use a chef's knife or your hands to chop or tear the kale into small, bite sized pieces. Sprinkle a small pinch of sea salt over the kale and massage the leaves for a couple of minutes (see notes above).
In a small bowl or 8-ounce mason jar, whisk together the salad dressing ingredients. Divide the kale into two bowls, drizzle in the salad dressing (don’t skimp), and toss thoroughly. If possible, let the salads rest for ten minutes before eating.
Peel and slice the carrots into ribbons with a vegetable peeler. Cut the avocado in half, remove the pit, score the flesh with a knife and scoop it out with a big spoon. Top the salad with carrot ribbons, diced avocado and some chopped carrot greens, if available/desired. Sprinkle the salad with sesame seeds and serve.