Crunchy Chopped Kale Salad with Dried Dates and Parmesan Cheese
Absolutely the best way to serve kale (in my humble opinion). This salad makes people who say they hate kale asking for more. The secret is in the preparation and the dressing. Serve this with bold proteins as it is very hearty.
Ingredients
- 8 cups Kale Chopped semi-fine
- 3/4 cup Slivered almonds Lightly toasted
- 1/4 cup Red onion or Shallot finely chopped
- 1/2 cup Sweet Lemon Vinaigrette Recipe in notes section
- 1/4 cup Chopped Dried Dates or substitue dried cranberries
- 1/4 cup Parmesan Cheese Shredded
Sweet Lemon Vinaigrette
Instructions
- Prepare the Kale by removing the stems, washing it and spinning it dry or dry it with paper towels. Chop it to a medium chop.
- Toast the almonds until they smell toasty. Do not walk away from the stove! While they are still warm, sprinkle them over the kale. This will help wilt that kale so that it absorbs the dressing.
- Add the red onion and chopped dates (or substitute dried cranberries if you don't like dates). Add the dressing and using your hands massage the dressing into the kale. This ensures the kale will be tender and allow the dressing to be absorbed into all the kale.
- Add the parmesan cheese and mix well.