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
Equipment
Ingredients
Dressing
- 1 Tablespoon lemon juice
- 1 teaspoon honey
- 1 Tablespoon minced shallot
- ½ 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 1 Tablespoon lemon juice, 1 teaspoon honey, 1 Tablespoon minced shallot, ½ teaspoon kosher salt, and 1 pinch red pepper flakes to a blender, or immersion blender cup. Blend until mixed. Continue blending while slowly pouring in 2 Tablespoons olive oil. Blend until the dressing is emulsified. Set dressing aside.
- Remove the stems from 1 bunch 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 2 Tablespoons sliced almonds, the chopped dates, and shaved 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
