Kale-and-Avocado Salad with Dates

By LRay

Martha Stewart Living, February 2015, Page 87.

Ingredients

• 1 bunch kale (about 12 ounces), preferably Tuscan, stems removed, leaves thinly sliced
• 1/4 cup pine nuts, lightly toasted
• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 ripe but firm avocados, halved, pitted, peeled, and cut into 1/4-inch slices
• 2 ounces Parmesan, shaved
• 8 large or 10 medium dry dates, such as deglet noor or amber, pitted and cut into slivers
• Coarse salt and freshly ground pepper

Preparation

Step 1

In a large bowl, toss together kale, pine nuts, oil, and lemon juice. Add avocados, cheese, and dates, and toss gently. Season with salt and pepper; serve.