Kale Salad with Dates, Parmesan and Almonds

Ingredients for Kale Salad with Dates, Parmesan and Almonds

• Juice of 1/2 lemon

• 1/2 shallot, chopped

• 1 teaspoon honey

• 1/2 teaspoons kosher salt

• 1/4 teaspoons red pepper flakes

• 2 bunches kale, stems removed, leaves shredded or finely chopped

• 2 tablespoons extra-virgin olive oil

• 80ml sliced almonds

• 8 dates, pitted and chopped

• 70g Parmesan, shaved with a peeler

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 colour deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.