Happy to share! Here's a salad that wins over the toughest meat eating crowd. This is one of the first salads that got us eating kale a lot. We've moved on to others, but it's still a winner.
Ingredients:
- 4 cups of baby kale, finely chopped
- 1/4 cup of soft dates, chopped
- 1/4 cup sliced almonds
- 2 Tablespoons shelled Hemp seeds
- 1/4 cup freshly shaved parmesan (recipe calls for it. We now leave out)
Easy Lemon Vinaigrette:
- 1/3 cup lemon juice
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon honey
- 1/4 cup olive oil
- 1/4 teaspoon garlic powder
- Black pepper to taste
Prepare the dressing -
1.combine the lemon juice, mustard, honey, garlic powder and pepper in a blender. Once blended, slowly stream in the olive oil until emulsified. You will only need about 3-4 tablespoons for the salad. Store the rest in a mason jar in the fridge for up to three days.
2. Heat a small skillet over medium heat. Add the almonds to the skillet, and toss until slightly toasted. This takes just a few minutes. Allow to cool when done.
3. Place baby kale in a large bowl. Add the dates, almonds and drizzle with 3-4 Tablespoons of dressing. Toss until kale is coated.
4. Top salad with parmesan and sprinkle with hemp seeds. Serve immediately.
If not using baby kale, massage the leaves first to soften.
Enjoy this plant strong meal! |
