kale salad

Kale-and-Avocado Salad with Dates

Serves 8-10.  This is a Martha Stewart recipe, perfect for our summer/fall garden crop of kale.

            1 bunch kale (about 12 oz.), preferably Tuscan, stems removed,

  leaves thinly sliced

            ¼ c. pine nuts, lightly toasted

            ⅓ c. olive oil

            3 Tbs. fresh lemon juice

            2 ripe but firm avocados, halved, pitted, peeled and

              cut into ¼ “ slices

            2 oz. Parmesan, shaved

            8 large to 10 medium dates, pitted and cut into slivers

            coarse salt and fresh ground black pepper

In a large bowl, toss together kale, pine nuts, oil, and lemon juice.  Massage the ingredients together a bit to break down the kale.  Add avocados, cheese, and dates, and toss gently.  Season with salt and pepper; serve.