kale & parmesan salad with dates and toasted almonds

kale salad

So after spending 17 days in Sicily I am definitely in need of some light and fresh food. Although there were plenty of gluten free options and I managed to stay clear of bread and pizza, I couldn’t resist so many of the pasta dishes on offer. Plus, the region we were in was known for its production of gorgeous almonds, pistachios and ricotta. All on the naughty list.

Anyway, I’m home now and it’s time to get back on the wagon! Enter this simple but delicious Kale Salad with Dates, Parmesan and Almonds I like from Epicurious. It’s a great mix of sweetness and citrus flavours and with all the deliciousness of the parmesan thrown in it’s easy to forget you’re eating raw kale!

The original recipe has shallots in, but I’ve taken them out. The dates and honey mean that this recipe is moderately high in fructose, so beware. If you know you malabsorb fructose or are yet to reach the reintroduction stage of the low FODMAP diet, replace the honey with maple syrup and skip the dates. A handful of almonds is perfectly legal so enjoy. Leave enough time for the kale to sit in the dressing before gobbling – at least 20 minutes.

Kale salad

Prep time: 10 mins
Total time: 30 mins
Serves: 1

you will need:
– big handful of kale, stalks removed
– 1/3 cup almonds, sliced
– 3 dates, chopped (these are high in fructose so be aware if you malabsorb this group!)
– teaspoon of honey (ditto above – sub in maple syrup if you need to)
– six slices of good parmesan cheese
– lug of olive oil
– juice of 1/2 lemon
– salt & pepper

Whisk your lemon juice, honey and salt and pepper together in a big bowl. Add kale and leave for at least 20 minutes (you can also make this a day in advance and finish the salad just before you’re ready to serve – allowing the kale to soak up maximum goodness!)

while the kale is sitting, slice your almonds roughly into halves and toast them on a medium heat in a dry pan until they deepen in colour.

when 20 minutes have passed, add the almonds, chopped dates and sliced parmesan to the kale. add a generous splash of olive oil, and you’re ready to eat. Enjoy!


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