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Under 30 Minutes

Kale-and-Avocado Salad with Dates

  • Prep:
  • Total Time:
  • Servings: 10

Photography: Marcus Nilsson

Source: Martha Stewart Living, February 2015


  • 1 bunch kale (about 12 ounces), preferably Tuscan, stems removed, leaves thinly sliced
  • 1/4 cup pine nuts, lightly toasted
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 ripe but firm avocados, halved, pitted, peeled, and cut into 1/4-inch slices
  • 2 ounces Parmesan, shaved
  • 8 large or 10 medium dry dates, such as deglet noor or amber, pitted and cut into slivers
  • Coarse salt and freshly ground pepper


  1. In a large bowl, toss together kale, pine nuts, oil, and lemon juice. Add avocados, cheese, and dates, and toss gently. Season with salt and pepper; serve.

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