I am back from Mexico for a week and all I want is GREENS. As much as I love chips, fresh guacamole, tacos, and margaritas, I am feeling a little veggie deprived. It’s definitely going to be a big green salad everyday kinda week. This fresh, simple salad is one of my favorites. Tender baby kale, sweet dates, and crunchy almonds tossed with a tangy parmesan vinaigrette is delicious. Exactly what my body is craving! Feel free to omit the cheese if you want to make it dairy free. Enjoy. 
Baby Kale Salad with Dates, Roasted Almonds and a Lemon Parmesan Dressing
Serves: 6
Ingredients
- 4 cups baby kale, washed and dried
- ½ cup roasted almonds, coarsely chopped
- 6 dates, pitted and chopped
- Dressing:
- ⅓ cup grated parmesan
- 2 tablespoons lemon juice
- ¼ cup olive oil
- 1 small shallot, roughly chopped
- salt and pepper to taste
Instructions
- Put kale in large salad bowl. Sprinkle almonds and dates on top
- Blend all dressing ingredients in a processor or blender. Season dressing with salt and pepper.
- Pour dressing on salad and toss until well coated.
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