Cucumber Kale Salad with Honey Almond Vinaigrette
This salad is super refreshing with a touch of sweetness from the dates and honey almond vinaigrette.
Ingredients
Cucumber Kale Salad
- 2 heads kale, chopped and massaged
- 1 medium cucumber, seeded and chopped
- 1/2 cup sliced almonds
- 1/2 cup medjool dates
Honey Almond Vinaigrette
- 1/4 cup almond butter
- 1/4 cup honey
- 2 tbsp tahini
- 1 large lemon, juiced
- 1/2 cup olive oil
- 1 tsp red pepper flakes
- 1/2 tsp white pepper
- 1/2 tsp salt
Instructions
- Start by chopping and washing the kale. I like to layer my kale on top of each other then roll it up. From there you can chop little ribbons of kale. Wash and place in a bowl. Massage 2-3 minutes until kale is wilted and gives off a citrus aroma. Set aside.
- Toss in seeded and chopped cucumber, sliced almonds and chopped dates in the bowl with the kale.
- Next, make the vinaigrette. In small bowl or a mason jar, add all of the vinaigrette ingredients and seal the lid of the mason jar and shake. If using a bowl, whisk until incorporated. Pour over the Kale Cucumber salad and toss until the salad is coated. Serve.
Nutrition
Calories: 444kcal | Carbohydrates: 28g | Protein: 8g | Fat: 36g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 203mg | Potassium: 339mg | Fiber: 5g | Sugar: 21g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg