Shredded kale salad with date puree & pine nuts
Delight in the harmony of flavors with this tasty shredded kale salad featuring a luscious date puree and crunchy pine nuts. Enjoy a culinary adventure!
Ingredients:
- 2 cups Medjool dates, pitted
- 2 cups Water
- 1/2 teaspoon Sea salt
- Pinch Nutmeg
- Pinch Cayenne pepper
- 1/2 Lemon, juiced
- 1 bunch Kale, center ribs removed, leaves finely shredded
- 1/4 cup Pine nuts, toasted
- 1 1/2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon date purée
- Salt and freshly ground black pepper
Instructions:
- Prepare date paste: Blend dates, water, salt, nutmeg, cayenne, and lemon juice in a food processor until smooth. Adjust the seasoning to taste. Store the date paste in the refrigerator for up to two weeks or freeze it for three months. Use any extra paste in smoothies or yogurt.
- Create the sauce: Combine vinegar, olive oil, and date paste in a bowl until thoroughly mixed. Season to your preference. In a large bowl, toss the shredded kale with the dressing until evenly coated. Adjust seasoning to your liking.
- Assemble the salad by spreading a thin layer (1 teaspoon) of date paste on each plate. Top with the kale salad, then sprinkle with toasted pine nuts and a generous amount of breadcrumbs. Serve.
Summary:
- Calories: 1848 kcal
- Fat: 54 g
- Protein: 20 g
- Carbs: 368 g
- Potassium: 4252 mg
- Magnesium: 418 mg