I’ve eaten kale a few times in salads, but I can’t say I’ve really been a fan. However because kale is so good for me, I wanted to figure out how to make it more tasty. This recipe does just that.
The earthiness of the kale, olive oil and almonds, the sweetness of the dates and honey crisp apple, the saltiness from the cheese, and the acid from the lemon juice had me curling my toes with each bite.
Because kale is such a sturdy green, the salad also held up well in the fridge. I had it for lunch the following day and with dinner the day after.
Kale Apple & Date Salad
Wash kale, remove ribs and cut into thin strips (ribbons).
Cut apple and dates into match sticks and add to kale.
Grate cheese onto kale, apples and dates.
Add the toasted almonds and toss salad.
In a bowl, whisk together lemon juice and olive oil. Season to taste with kosher salt and black pepper then add to kale mixture and toss until everything is well-coated.