Kale-and-Avocado Salad with Dates

Name: Kale-and-Avocado Salad with Dates
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Ingredients: 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

Recipe photo courtesy of Marcus Nilsson

Source: Martha Stewart Living, February 2015

15 mins 15 mins 10

Total Time Prep Servings

Ingredients

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

Directions

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.