Ethiopian Kale and Tomato Salad with Awaze

Remove the tough stems from the kale and tear the leaves into bite-sized pieces. Place them in a large bowl with a tablespoon of sunflower oil and a generous pinch of salt. Massage the leaves firmly with your hands for 2-3 minutes, squeezing and kneading until they soften, darken in color, and reduce in volume by about half.

In a small bowl, whisk together the lime juice, sunflower oil, agave, berbere spice, salt, and black pepper until the dressing is smooth and the spice is evenly distributed. Taste and adjust — it should be bright, slightly sweet, and warmly spiced.

Dice the tomatoes into small cubes and thinly slice the red onion into half-rings. Core the pears and slice them into thin wedges — their natural sweetness pairs beautifully with the heat of the berbere and the earthy kale.

Pour the berbere dressing over the massaged kale and toss thoroughly to coat every leaf. Add the diced tomatoes, red onion, and pear wedges, then gently fold everything together so the fruit and vegetables are evenly distributed throughout.

Transfer the salad to serving plates and scatter the roasted sunflower seeds generously over the top for crunch. Serve immediately, or let it rest for 5 minutes to allow the flavors to meld together.