FOOD THYMES
SPRING 2013
Kale, Date, and Almond Salad By Jessica Reynolds
Ingredients: 1 bunch curly kale, washed, stemmed, and cut into chiffonade 1/3 cup toasted sliced almonds 1 granny smith apple, julienned and tossed with lemon juice ½ cups pitted and sliced dates Dressing: 1/8 cup honey 1/4 cup olive oil 1/2 tsp. salt Squeeze of lemon juice Recipe Directions: Blend all dressing ingredients and set aside. Place kale in a large bowl and pour dressing on top. Massage the kale for about 2 minutes. The kale will begin to darken and reduce in size. To finish, toss with almonds, apples, and dates. Some other ingredients that would complement nicely are dried cranberries, orange zest, balsamic vinegar, parmesan cheese, and much more! Experiment with kale salads to increase intake of Vitamin A, C, and K in your diet! About the recipe: Here’s a tip for using raw kale is salads: Massaging the kale creates a more desirable texture and consistency and allows the kale to take on the flavor of the dressing. I love this salad when I’m busy and on-the-go because it enables me to eat a flavorful, healthy meal that is quick, easy, and only has a few ingredients! Not to mention, it’s packed with lots of nutrients! I used to steer away from raw kale because it tends to be tough and hard to chew. Use this tip to massage the dressing onto the kale for at least 2-3 minutes and it will make a huge difference!
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