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“Shredded Kale Salad with Date Puree & Pine Nuts”



There is nothing I love more than a good kale salad! This one is refreshing and perfect for a fall lunch.

Shredded Kale Salad with Date Puree & Pine Nuts

Serves 4

INGREDIENTS

For the date puree

2 cups Medjool dates, pitted
2 cups water
teaspoon sea salt
Pinch of nutmeg
Pinch of cayenne pepper
lemon, juiced

For the salad

1 bunch kale, center ribs removed, leaves finely shredded
cup pine nuts, toasted

For the Dressing

1 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon date pur e
Salt and freshly ground black pepper

Garnishing Options

cup Panko bread crumbs, toasted

Directions

Make date pur e: In a food processor, combine dates, water, salt, nutmeg, cayenne and lemon juice. Whiz until it resembles a smooth paste. Taste and adjust the seasoning. Keep date pur e refrigerated up to two weeks or freeze for three months. Use the rest in smoothies or yogurts.

Make the dressing: Whisk together vinegar, olive oil and date pur e until well combined. Season to taste. In a large bowl, mix the dressing and shredded kale until well coated, taste and adjust the seasoning.

To assemble the salad, spread a thin layer (1 teaspoon) of date pur e in each plate and top it with kale salad, sprinkle with toasted pine nuts and generous amount of bread crumb. Serve.

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Recipe courtesy of home and style expert, Svitlana Flom, who is also the Editor-In-Chief of Art de Fete, an informative website that offers tips and recipes to help women enrich their home entertaining style.

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