In a medium bowl whisk together the lemon juice, orange juice, tahini, salt, and garlic. Slowly whisk in the olive oil, and continue whisking until smooth. Alternatively, add all the ingredients to a blender and blend until smooth.
Add the kale and 3 tablespoons dressing to a large bowl. Massage the dressing into the kale, squeezing and kneading until the kale is bright green and tender.
Add the apple, grapes, cabbage, snap peas, and carrot. Add ¼ cup dressing, tossing to combine. Taste and add additional dressing if desired. The amount of dressing is personal preference, so continue tasting and adding until you find the right ratio. (Use the remaining dressing for another batch of the salad, or as a dressing for salads, bowls, veggies, chicken or fish).
Add the almonds, toss, and serve. If making ahead, add the almonds right before serving, along with a splash more dressing to brighten the flavors.