Lemon-Maple Kale Salad

IMG_1793I’ve been looking for more salad ideas and this one from Melissa Joulwan at theclothesmakethegirl.com is a winner. I love getting more kale (a true superfood) into our meals and dates are always a nice bit of sweetness. Massaging the kale made it very tender and I predict this salad is going to be turning up on our meal plan on a regular basis. Mel’s recipe calls for toasting the almonds and marinating the salad in the fridge for 20 minutes. I was in a hurry and skipped both these steps and it still tasted amazing!

  • 1 large bunch kale, stems removed, leaves finely chopped
  • juice of 1/2 lemon
  • 1 teaspoon maple syrup
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 teaspoons extra-virgin olive oil
  • 3 tablespoons slivered almonds
  • 6 dates, pitted and chopped

1. Place the kale in a large bowl. Add a pinch of salt, then use your hands to massage the kale vigorously for 2-3 minutes (or more) until tender.

2. In a small bowl, whisk the lemon juice, maple syrup, garlic, salt, and red pepper flakes, then drizzle in the olive oil while you continue to whisk. Pour the dressing over the kale and mix with your hands to coat the leaves.

3. Toss the kale with the almonds and dates and serve. This salad stays fresh without wilting for 2-3 days in the fridge.

I am grateful each day for wellness, happiness and the opportunity to share with you.