When I was growing up, I absolutely despised salads. I’m not sure what it was, but leafy greens and me did not mix whatsoever. Especially lettuce. I had a literal spidey sense for lettuce. If I was eating something and there was a teensy little stray piece of lettuce hidden away in there, I could sniff it out in a second.
Fun Fact: your taste buds change every 5 to 7 years so this is why you develop a liking for certain things you used to dislike and vice versa.
I’m super thankful that now I am older and my palate is much more sophisticated and I have learned to love a good salad. Especially a kale salad. And this salad? Oh, it’s a good one. I could eat it literally every single day and never get tired of it. It’s sweet, crunchy, light, and refreshing yet filling.
Anddddd it’s gonna make you feel so soooo good. Let me just give you a quick little rundown of what your body will be soaking up from just one salad.
- Kale is low in calories, has zero fat, and is high in vitamins A, C, and K as well as iron, calcium, and antioxidants. And it’s anti-inflammatory FTW.
- Dates are high in fiber, antioxidants, potassium, magnesium, copper, iron, and vitamin B6. It’s also a great natural sweetener and has been shown to be effective in healthy weight gain and lowering inflammatory markers.
- Almonds contain lots of healthy fats, fiber, protein, magnesium, and vitamin E. They also help to reduce hunger and lower cholesterol levels.
- Pears are a fantastic addition too because they’re high in fiber, copper, potassium, boron, manganese, antioxidants, and vitamins C and K. They also have been shown to improve digestion and can aid in weight loss.
So on top of being absolutely delicious, it has all that goodness.
Yep, it’s basically a miracle in a bowl. So get going! All it takes is 10 minutes and then your taste buds will be having a little dance party because they’re so happy. Enjoy!
Massaged Kale Salad with Dates, Dried Fruit, Almonds, and Pears
- 1 bunch of kale, finely chopped and massaged
- 7 Medjool Dates, pitted and chopped
- ½ cup dried black currants or cranberries (sometimes I find it’s hard to find currants so I sub cranberries)
- ½ cup chopped almonds
- 1 pear, diced
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 clove garlic, minced
- a dash of dried oregano
- salt and pepper to taste
- Place all the salad ingredients into a large bowl.
- In a blender, add all the ingredients for the dressing and blend on high until it looks thick and creamy (about 10 seconds).
- When you’re ready to eat, add the dressing to the salad and toss everything together. Enjoy!