Almond Persimmon Kale Salad

This makes the perfect lunch or side dish for dinner.
Almond Persimmon Kale Salad

Kale doesn’t taste that wonderful on its own, but mixed with a ton of ingredients including persimmon and toasted almonds, I couldn’t stop taking another serving.

It was that good.
Almond Persimmon Kale Salad

Before, my mother never wanted to buy kale, even though she knew it was healthy. She took one look at it in the store, and decided it looked too bland. So we never ate kale a lot, except when someone brought kale salad over to a party. And the kale salads always tasted awesome, but it didn’t change my mother’s opinion on kale.

This time, by some miracle, she picked up a bag of kale at the grocery store. And she made this salad. Which is one of the best salads I’ve ever tasted.
Almond Persimmon Kale Salad

So the credits for this recipe go to my mother.

First step is chopping the washed kale into small pieces. Do not use the ribs (stems) in the salad.
Almond Persimmon Kale Salad

Chop the onion into thin slices and dice the pitted dates. Then put all three chopped ingredients in a big bowl.
Almond Persimmon Kale Salad
Almond Persimmon Kale Salad

To make the sauce, mix the juice of half a lemon with some olive oil and salt.
Almond Persimmon Kale Salad

Pour the sauce into the salad and mix well to incorporate. Just let the salad sit there for 20 minutes before adding toasted slivered almonds and sliced persimmon. To toast almonds, just pop them in an oven dish and bake for 8-12 minutes at 175°C (350°F).
Almond Persimmon Kale Salad

Serve immediately. If you want to store salad in the fridge for up to a week, don’t add the almonds and persimmon until you actually serve the salad. And cover the bowl with plastic wrap.
Almond Persimmon Kale Salad

Almond Persimmon Kale Salad

  • Servings: 6
  • Time: 25 mins (Prep 5 mins)
  • Difficulty: Easy
  • Print

Healthy and good-for-your-body salad. I can assure you, it tastes delicious!

Ingredients:
1 bunch kale, washed
10 dates, pitted
1/2 red onion, outer skin peeled off
1/2 lemon, juiced
1 tbsp. olive oil
1 sprinkle of sea salt
1/4 cup slivered almonds, toasted*(see note at bottom of recipe) 
1/2 persimmon, cut into thin slices

Instructions:

  1. Remove the ribs (the stem part) from the kale, and chop the kale into small pieces, almost like shredded. Chop the onion into thin slices and dice the dates. Put all 3 cut ingredients into a large salad bowl.
  2. To make the sauce, mix the lemon juice, olive oil, and salt together. Stir the sauce into the salad, making sure to fully mix it together so there isn’t a pool of sauce at the bottom of the bowl. Let sit for 20 minutes.
  3. Add the almonds and persimmon, mixing it in gently.
  4. Serve immediately as lunch or as a side dish for dinner. Can store for a week in the fridge, covered with plastic wrap, but if you do this, do not add the almonds and persimmon until just before eating it.
    *To toast almonds, just pop them in an oven dish and bake for 8-12 minutes at 175°C (350°F).
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