Kale Salad with Avocado and Dates
Prep time
Cook time
Total time
  • Juice of 1 lemon
  • 2 Tbsp honey
  • 3 Tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • 1 large bunch black kale, stems removed and leaves chopped
  • 2 stalks celery, thinly sliced
  • 1 avocado, cut into small chunks
  • 8 dates, pitted and chopped
  • 2 Tbsp grated Parmesan or Romano cheese
  • 2 Tbsp sunflower seeds
  1. In a large salad bowl, whisk together the lemon juice, honey, olive oil and salt. Add a pinch of ground black pepper if desired.
  2. Toss the kale leaves with the dressing and let sit 5 minutes, then toss again. Repeat 2-3 times until kale has absorbed some of the dressing.
  3. Add remaining ingredients, toss and serve.
  4. Salad will keep in the fridge for 1-2 days.
Nutrition Information
Serving size: 2-4 servings
Recipe by Eating Made Easy at https://eating-made-easy.com/how-to-make-the-perfect-kale-salad/