Chopped Curly Kale, Pickled Broccoli Stem and Pignoli Salad w Tahini Universal Dressing

1. Destem the curly kale and pulse it in a blender or food processor until finely chopped.
2. Thinly slice the broccoli stems. In a small bowl, pickle them for 10 minutes in 1/4 cup apple cider vinegar, 1/2 tsp sea salt, and 1 tsp coconut sugar.
3. Peel and thinly slice the large cucumber.
4. Lightly toast the 1/4 cup pine nuts.
5. Destem and thinly slice the fresh mint.
6. (Optional) Thinly slice a jalapeño.
7. For the dressing: Combine 1/4 cup tahini, 2 tbsp apple cider vinegar, the juice of 1 lemon, 2 tbsp tamari, 2 scallions, 1 bunch flat parsley, 1 clove garlic, and 1/4 cup olive oil or water in a blender. Blend until creamy, then season with salt and pepper to taste.
8. Toss all the prepared salad ingredients into a large bowl.
9. Spoon the dressing (as much as you like) onto the salad and toss well to combine.
10. Serve immediately.