Date and Kale Salad

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1 bunch curly kale

1 teaspoon salt (maybe more, to taste)

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon pomegranate molasses (optional)

1/2 cup sliced celery

6 pitted dates, sliced

1/4 cup toasted almonds, hazelnuts or pecans

1 teaspoon minced pickled cherry peppers or jalapeños


Wash kale, tear away the stems. Pat or spin it dry. Stack leaves, roll into a “cigar” and slice into thin ribbons. Toss with the salt in a large bowl. Then massage, squeezing and squishing the kale for a minute or two until it’s softened and wilted. Add oil, lemon juice and pomegranate molasses if using. Mix well again with hands. Add celery, dates, peppers and refrigerate one hour or a couple or days. Add nuts before serving. (Also very good with diced avocado added at serving)

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