Pull the kale leaves from the stems, place them in a colander and rinse with cool water. Let the leaves drain while you prepare the dressing.
In a small bowl, combine the tahini, olive oil, honey, salt, cayenne pepper, and juice from half a lemon. Stir until smooth and thick. The tahini might clump up but if you keep stirring, it should smooth out. If it won’t get completely smooth, it will not effect the salad in the end.
Cut the kale leaves into thin ribbons. To do this, take one handful of leaves at a time, compress them together on the cutting board and then cut into thin strips.
Combine the kale ribbons and tahini dressing in a bowl and stir until all of the leaves are coated. Serve immediately.