Kale Salad with Dates, Parmesan and Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With a savory salad. Dress kale a day ahead; toss at the table. Ingredients:
juice of 1/2 lemon |
1/2 shallot, chopped |
1 teaspoon honey |
1/2 teaspoon kosher salt |
1/4 teaspoon red pepper flakes |
2 bunches kale, stems removed, leaves shredded or finely chopped |
2 tablespoons extra-virgin olive oil |
1/3 cup sliced almonds |
8 dates, pitted and chopped |
2 1/2 ounces parmesan, shaved with a peeler |
Directions:
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.
2. Per serving: 168 calories, 9 g fat, 2 g saturated, 19 g carbohydrates, 3 g fiber, 8 g protein Nutritional analysis provided by Self
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