Hemp Kale Salad with Lemon Vinaigrette Dressing
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • [!]Salad:
  • 4 Cups of Baby Kale, finely chopped
  • ¼ Cup of Soft Dates, chopped
  • ¼ Cup Sliced Almonds
  • 2 Tablespoons Hemp Seeds
  • ¼ Cup Freshly Shaved Parmesan
  • [!]Easy Lemon Vinaigrette:*
  • ⅓ Cup Lemon Juice
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Honey
  • ¼ Cup Olive Oil
  • ¼ Teaspoon Garlic Powder
  • Black Pepper to Taste
Instructions
  1. To prepare the dressing, combine the lemon juice, mustard, honey, garlic powder and pepper in a blender. Once those ingredients are blended, slowly stream in the olive oil until emulsified. You will only need about 3-4 tablespoons for the salad. Store the rest in a mason jar in the fridge for up to three days.
  2. Heat a small skillet over medium heat. Add the almonds to the skillet, and toss until slightly toasted. This takes just a few minutes. Allow to cool when done.
  3. Place baby kale in a large bowl. Add the dates, almonds and drizzle with 3-4 Tablespoons of dressing. Toss until kale is coated.
  4. Top salad with parmesan and sprinkle with hemp seeds. Serve immediately.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/hemp-kale-salad-with-lemon-vinaigrette-dressing/