Kristi Whitley

Healthy Living

Kale Salad with Avocado Lemon and Dates

Serves 2 entrée or 4 side salads


1 Bunch kale, washed, stems removed, spun dry

Juice of one lemon

2 ripe avocados, peeled and diced

8 medjool dates, pits removed, diced

¼ cup toasted pine nuts

salt and pepper


Place the kale in a large bowl. Drizzle with lemon juice, olive oil and sprinkle on some salt and pepper. Massage the kale with clean hands until it starts to wilt a little and turns dark green. Add one of the avocados and massage it into the greens. Top the salad with the other diced avocado, pine nuts and dates. Enjoy