Kale & Cucumber Salad
Serves 415 mins prep5 mins cook
This Kale & Cucumber Salad features a delicious chickpea-date relish and creamy ricotta, making it a favorite for health-conscious eaters. It's packed with flavor and easy to prepare, combining the freshness of kale and cucumbers with the sweetness of dates and crunch of almonds.
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What you need
Instructions
1: Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside. Add the almonds to the sheet pan, then drizzle with the olive oil and honey and season with the salt and Italian seasoning. 2: Toss and place in the oven for about 5 minutes. Remove and allow them to cool, then chop them up and set aside. 3: Make the relish. Add the chickpeas, dates, parsley, lemon zest, lemon juice, salt, pepper, and olive oil to a small bowl and mix to combine. Set aside. 4: Add the kale to a large bowl, then drizzle with a little olive oil and a couple pinches of salt. Use your hands to massage the kale with the oil. 5: Assemble the salad. Add the kale, cucumber, almonds, ricotta, and the relish to a large bowl. Toss to coat well.View original recipe