SideChef

> Recipes

> Pescatarian Recipes

RECIPE

11 INGREDIENTS•6 STEPS•20min

Kale Salad with Dates and Sumac Almonds

Name: Kale Salad with Dates and Sumac Almonds
Total time: 1200 s
Yield: 2
Ingredients: 5 Medjool Dates; 4 slice Red Onion; 1 tablespoon White Wine Vinegar; 1 tablespoon Unsalted Butter; 1 tablespoon Olive Oil; 1/3 cup Unsalted Almonds; 1/4 cup Bread; 1/2 teaspoon Crushed Red Pepper Flakes; 2 teaspoon Ground Sumac; 4 cup Baby Kale; 2 tablespoon Lemon Juice

4.7

3 Ratings

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!

Kale Salad with Dates and Sumac Almonds Recipe | SideChef

Love This Recipe?

SAVE RECIPE

+ ADD TO PLAN

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

Save Time,
Shop Ingredients

Pick Up From

Fulfilled by

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

20min

Total Time

$3.25

Cost Per Serving

Ingredients

US / METRIC

Servings:

Serves 2

Medjool Dates

4 slices

Red Onions

1 Tbsp

White Wine Vinegar

1 Tbsp

Unsalted Butter

1 Tbsp

Olive Oil

1/3 cup

Unsalted Almonds

1/4 cup

Bread , thinly sliced, stale

1/2 tsp

Crushed Red Pepper Flakes

1/2 Tbsp

Ground Sumac

4 cups

Baby Kale

or Baby Spinach

2 Tbsp

Lemon Juice

Save Time,
Shop Ingredients

Pick Up From

Fulfilled by

Nutrition Per Serving

VIEW ALL

CALORIES

529

FAT

27.8 g

PROTEIN

13.3 g

CARBS

70.0 g

Cooking Instructions

HIDE IMAGES

Step 1

Thinly slice the Bread (1/4 cup) . 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

Add dates, red onion, and Lemon Juice (2 Tbsp) and mix. Taste and season with additional olive oil or salt.

Step 6

Enjoy!

ADD TO PLAN

Rate & Review

Tap to Rate:

Kale Salad with Dates and Sumac Almonds

Ingredients

Nutrition Per Serving

Cooking Instructions

Rate & Review

Tags

Recommended Recipes

Vegan Cauliflower Lettuce Wraps

Butternut Squash Veggie Burgers

Vegan Buffalo Cauliflower Wings

Mixed Endives Salad & Aged Goat Cheese Crostini

Peas with Shallots, Mushrooms, and Tarragon

Butternut Squash Velouté

Kale Chips

Mexican Chopped Salad

Quinoa Veggie Burger

Easy Chickpea Pot Pie

Creamy Avocado and Rocket Pasta

Green Cauliflower and Wheat Berry Salad

Artichoke Tagine with Peas, Baby Potato and Lemon

Classic Cauliflower Cheese

Mexican Zucchini Burrito Boats

Coleslaw with Greek Yogurt