Tahini Ranch Kale Salad

Mix all dressing ingredients together in a bowl until smooth; set the dressing aside.

Season your chosen protein (grilled chicken, shredded chicken, or pan‑seared salmon) with olive oil, lemon juice, minced garlic, salt, and black pepper, then cook it through. Once cooked, slice or shred the chicken or flake the salmon into bite‑size pieces and set aside.

Cook the corn kernels on a grill, grill pan, or by boiling for a few minutes per side. Let the corn cool enough to handle, then slice the kernels off the cob.

In a large bowl, combine the shredded kale with the prepared dressing. Using clean hands, massage the dressing into the kale until the leaves are evenly coated.

Add the diced red onion, cooked corn kernels, and crumbled bacon to the kale; toss gently to distribute.

Top the salad with sliced avocado and finish with a sprinkle of freshly cracked salt and pepper. Serve immediately; leftovers can be stored in an airtight container for up to two days.