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.