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RECIPE
11 INGREDIENTS6 STEPS20MIN

Kale Salad with Dates and Sumac Almonds

4.7
3 Ratings

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My Second Breakfast

I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
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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!
20MIN
Total Time

My Second Breakfast

I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
4 slices
1 Tbsp
White Wine Vinegar
1 Tbsp
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

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Nutrition Per Serving

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CALORIES
529
FAT
27.8 g
PROTEIN
13.3 g
CARBS
70.0 g

Cooking Instructions

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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 Onion (4 slice), and White Wine Vinegar (1 tablespoon). Let sit for 20 minutes.
Step 2
In the meantime, heat up a small pan and melt Unsalted Butter (1 tablespoon) and Olive Oil (1 tablespoon).
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 teaspoon), and Ground Sumac (2 teaspoon) in a large bowl. Mix. Add Baby Kale (4 cup) and mix again.
Step 5
Add dates, red onion, and Lemon Juice (2 tablespoon) and mix. Taste and season with additional olive oil or salt.
Step 6
Enjoy!

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Nutrition Per Serving
Calories
529
% Daily Value*
Fat
27.8 g
36%
Saturated Fat
5.7 g
29%
Trans Fat
0.0 g
--
Cholesterol
15.0 mg
5%
Carbohydrates
70.0 g
25%
Fiber
12.6 g
45%
Sugars
47.9 g
--
Protein
13.3 g
27%
Sodium
72.1 mg
3%
Vitamin D
--
--
Calcium
333.3 mg
26%
Iron
3.7 mg
21%
Potassium
1297.0 mg
28%
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