Kale & Avocado Salad with Dates

Delightful Date Newtons


  1. 1 bunch kale (about 12 ounces), preferably Tuscan, stems removed, leaves thinly sliced
  2. 1/4 cup pine nuts, lightly toasted
  3. 1/3 cup extra-virgin olive oil
  4. 3 tablespoons fresh lemon juice
  5. 2 ripe but firm avocados, halved, pitted, peeled, and cut into 1/4-inch slices
  6. 2 ounces Parmesan, shaved
  7. 8 large or 10 medium aseel dates, pitted and cut into slivers
  8. Coarse salt and freshly ground pepper


  1. In a large bowl, toss together kale, pine nuts, oil, and lemon juice. Add avocados, cheese, and dates, and toss gently. Season with salt and pepper; serve& enjoy!