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January 15, 2020 Recipes

Mediterranean Kale Salad with Dates & Pine Nuts

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Try this Mediterranean kale salad with dates & pine nuts recipe for a tasty, healthy micronutrient bomb! All vegan, oil-free, and delicious.

Mediterranean Kale Salad with Dates

This recipe is inspired by my favorite restaurant in Los Angeles: Elf Cafe in Echo Park. We’ve tried it for the first time over two years ago. I remember not expecting all that much from a “kale salad”… suffice to say I certainly was wrong. By warming up the dates and roasting the pine nuts in olive oil, they transformed kale salad for me forever.

Here is my interpretation of their amazing recipe.

Ingredients for Mediterranean Kale Salad with Dates

  • 6 cups kale, chopped
  • 2 tbsp tahini
  • 2 tbsp water (as needed)
  • 1 tbsp lemon juice
  • 1 cup dates, pitted, chopped
  • 1/2 cup pine nuts
  • salt & pepper as desired
Mediterranean Kale Salad with Dates

How to Make Mediterranean Kale Salad with Dates

  1. Prepare the kale by removing thoroughly washing, removing the hard stems, then chopping to desired size.
  2. Make the lemon tahini dressing by mixing the tahini, lemon juice, salt, and pepper. Add water to thin out the dressing as needed, depending on the consistency of your tahini.
  3. Massage the kale with the dressing for a few minutes.
  4. Remove the dates’ pits and chop them.
  5. Add olive oil in a small pan over medium heat, then sautee the pine nuts & dates for a few minutes. You can skip the oil and sautee with water as well.
  6. Add pine nuts & dates into the rest of the salad and serve immediately. Pomegranate seeds are optional.

looking for other Mediterranean recipes?

Try these other recipes for your next feast:

  • vegan fava bean puree with dill
  • mediterranean vegetable stew: türlü
  • red pepper and walnut spread: acuka
Mediterranean Kale Salad with Dates

Don’t forget to let me know in the comments if you make this recipe!

You can also save it for later on Pinterest, and keep in touch with me on Instagram, or by sending an email!

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Mediterranean Kale Salad with Dates & Pine Nuts

★★★★★ 5 from 1 reviews
  • Author: Gonul
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x
  • Category: Sides, Salads
  • Method: Toss
  • Cuisine: Mediterranean
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Description

Try this Mediterranean kale salad with dates & pine nuts recipe for a tasty, healthy micronutrient bomb! All vegan, oil-free, and delicious.


Scale

Ingredients

  • 6 cups kale, chopped
  • 2 tbsp tahini
  • 2 tbsp water (as needed)
  • 1 tbsp lemon juice
  • 1 cup dates, pitted, chopped
  • 1/2 cup pine nuts
  • salt & pepper as desired

Instructions

  1. Prepare the kale by removing thoroughly washing, removing the hard stems, then chopping to desired size.
  2. Make the lemon tahini dressing by mixing the tahini, lemon juice, salt, and pepper. Add water to thin out the dressing as needed, depending on the consistency of your tahini.
  3. Massage the kale with the dressing for a few minutes.
  4. Remove the dates’ pits and chop them.
  5. Add olive oil in a small pan over medium heat, then sautee the pine nuts & dates for a few minutes. You can skip the oil and sautee with water as well.
  6. Add pine nuts & dates into the rest of the salad and serve immediately. Pomegranate seeds optional.

Keywords: kale, vegan, pine nuts, salad, dates, pomegranate seeds

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Categories: Recipes

Previous Post: « Vegan Semolina Cake with Almonds – Turkish Sambali
Next Post: Roasted Carrots with Tahini and Pomegranates »

Reader Interactions

Comments

  1. Gina says

    January 7, 2021 at 12:14 pm

    Amazing! I never would have thought to warm the dates with olive oil but it made a huge difference. Thank you for sharing this!

    ★★★★★

    Reply
    • Gonul says

      January 22, 2021 at 8:39 pm

      Hi Gina, so glad you enjoyed it! The warm dates were a delightful surprise when I first had them at a Mediterranean restaurant called Elf Cafe in Los Angeles. Ever since then I can’t imagine including them in salads any other way 🙂

      Reply

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Hi! I’m Gonul

It's been years since I moved from a city on the Mediterranean, Izmir, to a city with a Mediterranean climate, Los Angeles; so now I am creating and sharing recipes from the former region to shorten the 7,000-mile difference.

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