Work Week Lunch

1 Toast the almonds: Add the almonds to a DRY (no oil) skillet over a low-medium flame. Toast for 5-6 minutes, stirring often. They should be more golden in color and fragrant. Note that almonds burn easily, so keep your eye on them! Transfer to a plate and let them cool, then chop them roughly.
2 Massage the kale: after the kale has been cut and washed, add it to a big bowl with the olive oil and salt. Use your fingers to "massage" the olive oil into the kale, until it's shiny and bright green in color. You can add more oil and salt if you want during this process, but a little goes a long way.
3 Make the dressing: add the mustard, honey, apple cider vinegar, olive oil, tahini, lemon juice, salt and pepper to a measuring glass. Mix well, taste and adjust flavors to your preference. Pour the dressing into a container to be kept on the side. 
4 Assemble: Add the kale to your meal prep containers and push it down slightly. Top it with the remaining ingredients: cilantro, carrots, red onion, cucumber, radishes, toasted chopped almonds and feta cheese if using. Keep the dressing on the side until right before you eat!