Kale Salad with Dates, Parmesan and Almonds
A healthy and flavorful kale salad featuring sweet dates, nutty Parmesan, and toasted almonds, dressed in a lemony honey vinaigrette. The perfect balance of sweet, salty, and crunchy textures.
4 servings
25 min
Ingredients
- •2 tablespoons lemon juice
- •½ whole shallot
- •1 teaspoon honey
- •½ teaspoon kosher salt
- •¼ teaspoon red pepper flakes
- •2 bunches kale
- •2 tablespoons extra-virgin olive oil
- •⅓ cup sliced almonds
- •8 whole dates
- •2½ ounces Parmesan
- •preparation instruction
Cooking Instructions
- 1.
In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.
25 min
