Tini's Weekly Kale Salad

 

 
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Makes 1 Serving

 

To Get:

  • Juice of 1/2 lemon

  • 1 tsp honey

  • 1/2 tsp kosher salt

  • 1/4 tsp red pepper flakes

  • 2 bunches of chopped kale

  • 1 Tbsp EVOO

  • 1/4 cup sliced almonds

  • 4 chopped and pitted dates

  • 2 Tbsp shaved parm cheese

To Do: 

  1. Whisk juice, honey, salt and red pepper in a bowl

  2. Add kale, toss well and let sit for approx 20 minutes

  3. Mix in oil

  4. In a dry pan, toast almonds over a medium heat for 1-2 minutes

  5. Add almonds, dates and parm to kale and serve

 
 

ah.mi Tip:

  • Best served right away

  • Leave off cheese if you’re feelin’ vegan

 
 
 

Nutrition Info Per serving:

CALORIES 399 | FAT 30g |  SAT FAT 4g | SODIUM 686mg  | CARBOHYDRATE 27g | FIBER 7g | SUGARS 16g | PROTEIN 11g

 
 
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Nutrition information provided for each recipe is completed using the FDA approved method of database nutrition analysis. Variations may occur due to ingredients used and food preparation. ah.mi does not guarantee that the ingredients listed in any of our recipes are allergy free. If you have a food allergy you should determine whether you are allergic to the ingredients in each recipe and not rely on statements that a particular recipe is gluten free, dairy free, nut free, soy free, or free of any other possible allergen. Always follow safe food handling guidelines when preparing food.  Daily nutrition requirements vary with each person and therefore it is the responsibility of that individual to choose foods that meet their specific nutrition needs. The nutrition information provided for recipes is for information only and should not take the place of medical advice from a trained health professional. Always consult your physician for guidance.

Mónica Laralunch, vegetarian, whole 30, salad