KALE, DATE & ALMOND SALAD + LEMON DRESSING

Introduction

The Kale, Date & Almond Salad with Lemon Dressing, as featured on Love With Recipes, embodies a perfect harmony of flavors, textures, and nutritional benefits. This vibrant and wholesome salad is a celebration of plant-based ingredients that not only satisfy the palate but also contribute significantly to overall health. Crafted with tender kale leaves, naturally sweet Medjool dates, crunchy almonds, and a zesty lemon dressing, this dish offers an ideal balance of earthiness, sweetness, nuttiness, and tanginess. It stands as a testament to how simple, fresh ingredients can be combined to create a culinary masterpiece that is both nourishing and invigorating.

Time

The total time required to prepare this delightful kale salad is approximately 20 to 25 minutes. The process involves washing and preparing the kale, pitting and chopping the dates, slicing almonds, whisking the lemon dressing, and finally assembling the salad. This makes it an excellent choice for a quick yet healthful lunch or dinner, especially when you’re short on time but desire a nutrient-dense meal.

Needed Equipment

• Large mixing or salad bowl – essential for tossing and serving the salad
• Small mixing bowl or jar – for preparing the lemon dressing
• Whisk or fork – to emulsify the dressing
• Chef’s knife – for chopping kale, dates, and almonds
• Cutting board – for preparing ingredients
• Measuring spoons – for accurately measuring lemon juice, oil, and seasonings
• Measuring cups – optional, for oil and lemon juice
• Garlic press or mincer – for mincing garlic
• Salad tongs or large forks – for tossing and serving
• Kitchen towel or salad spinner – for drying kale thoroughly

Tags

Healthy, Vegan, Vegetarian, Plant-Based, Gluten-Free, Nutty, Fresh, Low-Calorie, High-Fiber, Dairy-Free, Oil-Free Option, Clean Eating, Whole Foods, Quick & Easy

Serving Size

Serves approximately 4 to 6 people as a side dish or 2 to 3 as a main course when combined with additional protein sources like grilled chicken or tofu.

Difficulty Level

Easy to Moderate. This recipe involves basic chopping, whisking, and tossing techniques, making it accessible for novice cooks with some experience. The steps are straightforward, but attention to detail ensures optimal flavor and texture.

Allergen Information

This dish contains tree nuts (almonds). It is free from gluten, dairy, and eggs, but cross-contamination depends on the source of almonds. Always verify ingredient labels if you have severe allergies.

Dietary Preference

Vegan, Vegetarian, Plant-Based, Whole Food Plant-Based (WFPB) friendly. Can be adapted to gluten-free and nut-free diets by substituting ingredients accordingly.

Course

Salad, Side Dish, Light Meal

Cuisine

Global, Contemporary, Healthy Fusion

Ingredients

Fresh Produce

Pantry & Seasonings

PepperTo tasteFreshly ground black pepper recommended

Instructions

1. Prepare the Lemon Dressing

Begin by making the dressing that will tie all the flavors together. In a small mixing bowl or jar, combine the freshly squeezed lemon juice, extra virgin olive oil, minced garlic, a pinch of salt, and freshly ground black pepper. Whisk vigorously with a fork or small whisk until the ingredients are emulsified and well combined. Adjust the seasoning as needed—if you prefer more acidity, add extra lemon juice; for a richer flavor, a drizzle more of olive oil. Set the dressing aside to allow the flavors to meld.

2. Prepare the Kale

Next, focus on the kale. Rinse the leaves thoroughly under cold running water to remove any dirt or grit. Use a salad spinner or pat dry with a clean kitchen towel to remove excess moisture. Removing the stems is crucial, as they tend to be tough and fibrous. Hold a kale leaf by the stem, and with your other hand, strip the leaf from the stem by pinching and pulling or slicing along the stem with a chef’s knife. Once all stems are discarded, stack the leaves, roll them up tightly, and chop into bite-sized pieces. This technique, called chiffonade, helps achieve uniform, manageable pieces that blend seamlessly in salads.

3. Prepare the Dates

Take the Medjool dates, which are naturally sticky and sweet, and pit them if necessary. A small paring knife can be used to slit the date along the seam, then remove the pit carefully. Chop the pitted dates into small pieces or strips, depending on your preference. The chunks should be small enough to distribute evenly throughout the salad but large enough to provide a chewy texture and bursts of sweetness in each bite.

4. Prepare the Almonds

Measure out the almonds, then thinly slice or chop them. For an extra toasted flavor, you may toast the almonds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Allow them to cool before adding to the salad. Toasted almonds provide an even richer nutty aroma and enhance the overall flavor profile.

5. Assemble the Salad

In a large salad bowl, combine the chopped kale, chopped dates, and almonds. Drizzle the prepared lemon dressing evenly over the ingredients. Use salad tongs or two large forks to toss gently, ensuring all components are coated with the tangy dressing. Tossing thoroughly helps to soften the kale slightly and distribute flavors evenly. Let the salad rest for 5-10 minutes before serving, allowing the kale to absorb some of the dressing and the flavors to meld.

6. Serve

Once rested, give the salad a final gentle toss and serve immediately. It can be enjoyed as a standalone light meal or a vibrant side dish. For added protein, consider topping with grilled tofu, chickpeas, or shredded chicken. For a more substantial meal, serve alongside whole grain bread or roasted vegetables.

Preparation Tips

• Use fresh, organic kale for maximum nutrient density and flavor.
• Massaging the kale with a pinch of salt and a bit of lemon juice for 2-3 minutes can help tenderize tougher leaves, making them more palatable and easier to digest.
• If you prefer a milder flavor, soak the chopped kale in cold water for 10 minutes, then drain thoroughly before assembling.
• Adjust sweetness by varying the number of dates based on your preference for sweetness and the size of the dates.
• For a dairy-free and oil-free version, substitute olive oil with mashed avocado or tahini for creaminess.

Nutritional Information

Tips and Tricks

• Massaging kale with a little lemon juice and salt breaks down cell walls, resulting in tender, more flavorful greens.
• To enhance flavor, sprinkle the salad with nutritional yeast or a dash of smoked paprika before serving.
• Use ripe, soft Medjool dates for maximum sweetness and chewiness.
• If you prefer a milder taste, soak the kale in cold water for 10 minutes and drain thoroughly before use.
• For added crunch, include toasted sunflower seeds or pumpkin seeds as alternative toppings.

Add-ons

• Shredded grilled chicken or tofu for added protein
• Feta or vegan cheese crumbles for extra creaminess
• Fresh herbs like parsley, cilantro, or mint for more aroma and flavor
• Additional fruits such as apple slices or pomegranate seeds for extra sweetness and color

Side Dishes

• Whole grain bread or pita
• Roasted sweet potatoes or carrots
• Grilled vegetables like zucchini, bell peppers, or eggplant
• Quinoa or brown rice to make it a more filling meal

Improvements & Variations

• Replace almonds with walnuts or cashews for different nut flavors
• Add a splash of apple cider vinegar or balsamic vinegar for a richer tang
• Incorporate roasted chickpeas for added crunch and plant-based protein
• Use different leafy greens like spinach or arugula for a variation in flavor and texture
• For a creamy dressing, blend in soaked cashews or avocado with lemon juice and garlic

Save and Store

Prepare the salad components ahead of time—wash and chop the kale, pit and chop dates, and toast almonds. Store each separately in airtight containers in the refrigerator for up to 2 days. Keep the lemon dressing in a sealed jar or bottle in the fridge for up to 3 days. Assemble the salad just before serving to ensure freshness and optimal texture. If leftovers are inevitable, store the dressed salad in a tight container and consume within 24 hours for the best quality; the kale may wilt slightly, but the flavors will still be delicious.

FAQ

Can I make this salad ahead of time?

Yes, but for the best texture and freshness, assemble and dress the salad just before serving. Preparing ingredients in advance and combining them shortly before eating maintains crunchiness and vibrant flavors.

Can I omit the almonds?

Absolutely. For nut allergies or a nut-free version, substitute with sunflower seeds or omit nuts altogether. Toasted pumpkin seeds can also add crunch.

Is this salad suitable for vegans?

Yes. All ingredients are plant-based. To ensure the dressing is vegan, use olive oil or plant-based alternatives, which are already compliant.

Can I add protein to make it a main dish?

Yes. Incorporate grilled tofu, tempeh, shredded chicken, or chickpeas to boost protein content and turn it into a complete meal.

What if I don’t have fresh lemons?

You can substitute with bottled lemon juice, but fresh lemons provide a brighter, more vibrant flavor. Adjust the quantity to taste.

Conclusion

The Kale, Date & Almond Salad with Lemon Dressing from Love With Recipes exemplifies how simple, wholesome ingredients can be transformed into a sophisticated, nutrient-dense dish. Its versatility allows for numerous customizations, making it suitable for various dietary preferences and occasions. Whether served as a refreshing side or a light main course, this salad offers a delightful combination of textures and flavors that invigorate the senses and nourish the body. Embrace the freshness, enjoy the vibrant colors, and relish the health benefits embedded in every bite.

References

• Harvard T.H. Chan School of Public Health. The Nutrition Source: Kale. Available at: https://www.hsph.harvard.edu/nutritionsource/food-features/kale/
• USDA FoodData Central. Medjool Dates. Available at: https://fdc.nal.usda.gov/fdc-app.html#/food-details/169911/nutrients