Baby kale salad with dates and pistachios

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ cup (60 ml) olive oil
  • 5 ounces (140 g) baby kale
  • ½ cup (60 g) pitted dates, coarsely chopped
  • 3 tablespoons shelled pistachios, chopped



    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.