Kale Salad with Avocado and Dates
- 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
- In a large salad bowl, whisk together the lemon juice, honey, olive oil and salt. Add a pinch of ground black pepper if desired.
- 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.
- Add remaining ingredients, toss and serve.
- Salad will keep in the fridge for 1-2 days.
Serving size: 2-4 servings
Recipe by Eating Made Easy at https://eating-made-easy.com/how-to-make-the-perfect-kale-salad/
3.5.3251