Lemony Kale Salad with Pineapple & Dates*

Ingredients

  • 5 cups chopped fresh kale (about 1 bunch) stripped off stems
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 2 tablespoons finely chopped shallots
  • pinch of salt and pepper, as desired
  • 1/2 teaspoon hot sauce or to taste
  • 1 tablespoons extra virgin olive oil
  • 42 pitted dates, such as medjool
  • 1/2 cup fresh pineapple chunks
  • 2 tablespoons slivered lightly toasted almonds
  • *Meets Cardiac Rehab guidelines.
  • *Meets MetFit/Cardiacguidelines.

Preparation

  1. Place chopped kale leaves into a large salad bowl. Save stems for juicing or chop and add to a stir fry if desired.
  2. Into a small bowl, measure the lemon zest, juice, honey, shallot, salt and hot sauce. Whisk to combine. Drizzle in the olive oil while whisking, then pour the dressing over the kale.
  3. Toss to coat the leaves with the dressing. Allow to sit for around 20 minutes so that kale can soften a bit. Add the dates and pineapple and toss again. Taste and season as desired.
  4. Serve topped with the toasted almonds if desired.

Categories

  • Salad
  • Side Dish
  • Fruit
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegetarian
  • Cardiac Rehab
  • MetFit
  • MHealthy

Nutrition Information

Serving Size
1 1/2 cups
Serves
4
Calories
210.00
Total Fat (g)
8.00
Saturated Fat (g)
1.00
Sodium (mg)
226.00
Total Carbohydrates (g)
35.00
Dietary Fiber (g)
4.00
Protein (g)
6.00