Greens with dates, nuts & harissa
Enjoy a flavorful combination of fresh greens, sweet dates, crunchy nuts, and a kick of spicy harissa in this satisfying salad. Perfect for a healthy meal!
Ingredients:
- 2 cups kale, tough stems removed
- 2 cups romaine lettuce, roughly chopped
- 1 carrot
- 1/4 english cucumber
- 1 eggs, lightly beaten
- 3 dried dates
- 3 slices proscuitto
- 1/4 cup salted cashews
- 1 lemon, zested and juiced
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon harissa
- 1/2 teaspoon kosher salt
- grind or two of black pepper
Instructions:
- Place an egg in a small saucepan and cover it with cool water. Heat over high heat until it reaches a boil, then let it cook for one minute. Remove the saucepan from the heat and allow the egg to sit in the water for 10 minutes.
- While the egg is cooking, lay kale on a cutting board and gently massage it for around 10-15 seconds until it becomes tender and releases its aroma. Coarsely chop the kale and transfer it to a salad bowl. Add the romaine lettuce.
- Peel the carrot and use a julienne peeler or a box grater to shred the carrot. Add it to the lettuce.
- Halve the dates lengthwise, remove the pits, dice them into small pieces, and mix them with the salad.
- Either cut or tear the prosciutto into smaller pieces and sprinkle them over the salad. To prevent clumping, separate the pieces while adding them to the salad.
- Halve the English cucumber lengthwise, then slice it into 1/4" half moons and add them to the salad bowl.
- Discard the water from the saucepan, rinse the egg under cool water, peel off the shell, slice the egg in half, and set it aside.
- Coarsely chop the cashews and scatter them over the salad.
- Combine lemon zest, lemon juice, olive oil, honey, harissa, salt, and pepper in a small bowl. Whisk until thoroughly mixed. Taste the dressing and adjust the seasonings to your preference – add more honey for sweetness or more harissa for spiciness.
- Drizzle the dressing over the salad and mix well. Place the boiled egg on top of the salad to serve.
Summary:
- Calories: 1134 kcal
- Fat: 75 g
- Protein: 20 g
- Carbs: 114 g
- Potassium: 2025 mg
- Magnesium: 221 mg