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
For the date puree
2 cups Medjool dates, pitted
2 cups water
½ teaspoon sea salt
Pinch of nutmeg
Pinch of cayenne pepper
½ lemon, juiced
For the salad
1 bunch kale, center ribs removed, leaves finely shredded
¼ cup pine nuts, toasted
For the Dressing
1½ tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon date purée
Salt and freshly ground black pepper
¼ cup Panko bread crumbs, toasted
Make date purée: 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 purée 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 purée 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 purée in each plate and top it with kale salad, sprinkle with toasted pine nuts and generous amount of bread crumb. Serve.
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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