Kale and Date Salad with Shallot Vinaigrette
This simple but delicious Kale and Date Salad features a flavorful shallot vinaigrette, crunchy almonds, sweet dates, and Parmesan cheese.
Servings: 4
Calories: 240kcal
Ingredients
Dressing
- 1 Tablespoon lemon juice
- 1 teaspoon honey
- 1 Tablespoon minced shallot
- 1/2 teaspoon kosher salt
- 1 pinch red pepper flakes
- 2 Tablespoons olive oil
Salad
- 1 bunch kale washed and dried
- 2 Tablespoons sliced almonds
- 5 dates pitted and chopped
- 1 ounce Parmesan cheese shaved with a vegetable peeler
Instructions
- Add the lemon juice, honey, shallot, salt, and red pepper flakes to a blender, or immersion blender cup. Blend until mixed. Continue blending while slowly pouring in the olive oil. Blend until the dressing is emulsified. Set dressing aside.
- Remove the stems from the kale and tear or cut into bite sized pieces. Add to a large bowl and pour the dressing over it. Toss well until kale is fully coated. Sprinkle the almonds, dates, and Parmesan over top of the kale. Serve immediately or refrigerate for a couple of hours until ready to serve.
Nutrition
Calories: 240kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 418mg | Potassium: 441mg | Fiber: 3g | Sugar: 22g | Vitamin A: 3355IU | Vitamin C: 41mg | Calcium: 173mg | Iron: 1mg
