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Prep Time: 5 mins Total Time: 5 mins Yield: Serves 2-3 1x Ingredients Salad: 1 large head of kale/1 large bag of tuscan kale, washed and stems removed 2 tablespoons of avocado oil (or sub olive oil) Juice of 1 lemon 1/4 cup gluten-free breadcrumbs (I crushed up these crackers!) Other mix-in ideas: hemp seeds, pumpkin seeds, pine nuts Creamy tahini dressing: 1/2 cup creamy tahini Juice of one lemon 2 tablespoons dijon mustard 1 garlic clove 1/3 cup water (plus more if needed) Instructions In a food processor or blender, add the tahini dressing ingredients and pulse well until creamy (took about 1 minute for me and if too thick add more water) In a large bowl, add the kale and massage with oil and lemon for a couple minutes to cut the bitterness (I used my hands) Toss the kale in desired amount of dressing then mix in any mix-ins you are craving Top with protein desired or enjoy as is (I love adding these paleo chicken tenders!) Notes *Store leftover salad in fridge for 2-3 days **Store leftover dressing in fridge for up to 1 week xx, Rach

A Peep at the Long ChambersThe BanquetReflections on partingArrival of the Provost of King's College, Cam bridge, and the PozersThe Captain's OrationBusy Monday The Oppidan's FarewellExamination and Election of the Collegers who stand for King'sThe aquatic Gala and Fire worksOxonian VisitorsNightRambles in EtonTransfor- mations of Signs and NamesThe Feast at the Christopher, with a View of the Oppidan's Museum, and Eton Court of Claims 58 AN ETON ELECTION SCENE 59 HERBERT STOCKHORE, THE MONTEM POET LAUREATE