Kale Salad with Dates, Parmesan and Almonds
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- Total Time: -
- Served Person:
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1/3 cup sliced almonds
- juice of 1/2 lemon
- 1/2 shallot, chopped
- 2 bunches kale, stems removed, leaves shredded or finely chopped
- 8 dates, pitted and chopped
- 2 1/2 ounces parmesan, shaved with a peeler
Preparation 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. Per serving: 168 calories, 9 g fat, 2 g saturated, 19 g carbohydrates, 3 g fiber, 8 g protein Nutritional analysis provided by Self
Preparation 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. Per serving: 168 calories, 9 g fat, 2 g saturated, 19 g carbohydrates, 3 g fiber, 8 g protein Nutritional analysis provided by Self
