Kale Salad with Dates and Sumac Almonds

I think that the genius of this salad is that you add flavour to each component and don’t actually make a dressing: the vinegar in the red onion and dates give the acidity and sweetness, the butter, sumac and chilli in the almonds and bread are the spicy and oily bit, and all the final dish needs is a squeeze of lemon and you’re good to go!

Total Time

20min

4.7

3 Ratings

Author: My Second Breakfast

Servings:

Ingredients

•

Medjool Dates

•

4 slices

Red Onions

•

1 Tbsp

White Wine Vinegar

•

1 Tbsp

Unsalted Butter

•

1 Tbsp

Olive Oil

•

1/3 cup

Unsalted Almonds

•

4 Tbsp

Bread , stale

•

1/2 tsp

Crushed Red Pepper Flakes

•

2 tsp

Ground Sumac

•

4 cups

Baby Kale

or Baby Spinach

•

Lemon , juiced

Cooking Instructions

Thinly slice the Bread (4 Tbsp) . Roughly chop the Medjool Dates (5) and Unsalted Almonds (1/3 cup) . In a small bowl mix chopped dates, Red Onions (4 slices) , and White Wine Vinegar (1 Tbsp) . Let sit for 20 minutes.

In the meantime, heat up a small pan and melt Unsalted Butter (1 Tbsp) and Olive Oil (1 Tbsp) .

Fry chopped almonds and sliced bread in butter/olive oil mixture until golden brown.

Combine almonds, bread, Crushed Red Pepper Flakes (1/2 tsp) , and Ground Sumac (2 tsp) in a large bowl. Mix. Add Baby Kale (4 cups) and mix again.

Add dates, red onion, and juice from Lemon (1) and mix. Taste and season with additional olive oil or salt.

Enjoy!

Nutrition Per Serving

CALORIES

533

FAT

27.6 g

PROTEIN

13.6 g

CARBS

72.0 g