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!
My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
20MINS
Total Time
$3.32
Cost Per Serving
Ingredients
Servings
2
us / metric
1 Tbsp
White Wine Vinegar
4 Tbsp
Bread, stale
1/2 tsp
Crushed Red Pepper Flakes
2 tsp
Ground Sumac
4 cups
Baby Kale
or Baby Spinach
Nutrition Per Serving
Calories
533
Fat
27.6 g
Protein
13.6 g
Carbs
72.0 g
