Kale Salad with Dates and Avocado
This Kale Salad is ready in just 10 minutes, packed with nutritious ingredients like chickpeas, olives, dates, and pumpkin seeds, and topped with a flavourful roasted chickpea dressing. It's perfect for meal prep or a quick and healthy weekday meal.
Servings: 4
Difficulty: Easy
Preparation Time: 10 minutes
Cook Time: 2 minutes
Gluten-free
Ingredients
1 bunch of kale, stems removed, and thinly sliced
Juice of ½ lemon
½ red onion, thinly sliced
1 large carrot, thinly ribboned
½ cup chickpeas
10 green olives, pitted and sliced
1 large ripe avocado, diced
10 dates, pitted and sliced
⅓ cup pumpkin seeds
½ cup roasted chickpea dressing
Instructions
Place the sliced kale in a colander and pour boiling water over it to blanch the leaves. Ensure it's well-drained before transferring it to a large bowl and squeezing the juice from half a lemon over it.
To the bowl, add the red onion, carrot, olives, chickpeas, dates, and roasted chickpea dressing. Toss to combine.
Add the remaining ingredients to the salad, then gently toss everything together again before serving.
Hints and tips
Dates – Medjool dates would be perfect for this dish as they are soft. Other dates also fine but will give a more harder chewier texture.
Add ins – Add extras to this salad to give it more protein or bulk out. Things like feta/ goats cheese, bacon, grilled chicken, salmon or lamb would be great additions.
Serving suggestion – Serve this easy kale & date salad with your spring time Sunday roast – chicken/ lamb or beef.
Portion size – Serves 4 or 2 with leftovers.
Storage – Store in the fridge for 2 days. Not suitable for freezing.
