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.
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.
So the credits for this recipe go to my mother.
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
Healthy and good-for-your-body salad. I can assure you, it tastes delicious!
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
- 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.
- 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.
- Add the almonds and persimmon, mixing it in gently.
- 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).