A quick, easy and very satisfying salad with foods I have on hand at all times. A good way to get more fermented vegetables in your diet as well. The spicy kim chi is a little too hot for me but the tahini blunts it to just right temperature.
2-3 handfuls of organic baby spinach
1/2 jar of Sunja's Medium Spicy Cabbage Kim Chi
1 heaping tablespoon of raw tahini
Juice of 1/2 lime
Drizzle of raw honey (optional)
1 pint of cherry or grape tomatoes, halved
2 scallions (green onions), sliced thin
1/2 hot house cucumber, quartered and sliced
Place the spinach in a bowl with the tomatoes, scallions, and cucumbers. Mix the tahini with kim chi until smooth. Pour over the salad and mix. Squeeze the lime over it all and the drizzle of honey, if using, and toss well.