Baby kale salad with dates and pistachios

Name: Baby kale salad with dates and pistachios
Ingredients: ½ teaspoon salt; 1 tablespoon fresh lemon juice; ½ cup (60 g) pitted dates, coarsely chopped; 3 tablespoons shelled pistachios, chopped; 5 ounces (140 g) baby kale; ¼ cup (60 ml) olive oil

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Ingredients

1 tablespoon fresh lemon juice
½ teaspoon salt
¼ cup

Vegan
Gluten-free

Method

Evening

In a large salad bowl, whisk together the lemon juice and salt, then gradually whisk in the oil until the dressing is emulsified. Add the kale and toss with your hand to coat. Top with the dates and pistachios and serve.