Kale, Apple and Dates Salad

The South Arm Older Adults Cooking Club harvested some baby kale from the garden for salad.


We picked the leaves from the bottom of the kale. Kale is a hardy plant and it will survive the mild winter here. Michelle had a kale plant in her garden which lasted 3 years and it grew to 5 feet tall before it toppled.


  • 1 bunch kale, ribs removed, leaves very thinly slice (if baby kale, just remove the ribs)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • kosher salt to taste
  • 1/4 cup dates, seeds removed, cut into slivers
  • 1 Honeycrisp apple, cut into thin matchsticks
  • 1/4 cup slivered almonds
  • 1 ounce pecorino, finely grated (1/4 cup), optional
  • freshly ground black pepper


Source: Foodnetwork.com


034Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand for 10 minutes.
028Meanwhile toast almond on a dry frying pan or in the oven.
044Add dates, apples, almonds and cheese (if using) to the kale. Season with salt and pepper and toss well.

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