Had this last night with vegetarian meatballs on the side. Liked it so much having it again tonight with grilled salmon. Would go great with red wine! 
The lemon juice in the dressing cuts the texture and flavor of the kale. It tastes and feels more like spinach or hearty lettuce and is now permanently on our meal plan.
Serves: 2
Salad
4 Cups of Baby Kale, finely chopped
¨ù Cup of Soft Dates, chopped
¨ù Cup Sliced Almonds
2 Tablespoons Hemp Seeds
¨ù Cup Freshly Shaved Parmesan
Easy Lemon Vinaigrette
¨÷ Cup Lemon Juice
1 Tablespoon Dijon Mustard
1 Tablespoon Honey
¨ù Cup Olive Oil
¨ù Teaspoon Garlic Powder
Black Pepper to Taste
Instructions
To prepare the dressing, combine the lemon juice, mustard, honey, garlic powder and pepper in a blender. Once those ingredients are 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.
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.
Place baby kale in a large bowl. Add the dates, almonds and drizzle with 3-4 Tablespoons of dressing. Toss until kale is coated.
Top salad with parmesan and sprinkle with hemp seeds. Serve immediately.
http://www.thebalancedberry.com/hemp-kale-salad-with-lemon-vinaigrette-dressing/
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