INGREDIENTS
Lemon Vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
Kale Salad:
1 bunch kale, very thinly sliced leaves
½ cup dates, pitted, cut into slivers
1/3 cup almonds, roasted, salted, and chopped
¼ cup green olives, jarred, pitted, and sliced
DIRECTIONS
Whisk together, in large bowl, fresh lemon juice, extra-virgin olive oil, and salt.
Remove and discard stems and ribs kale. Very thinly slice leaves; add to bowl with lemon vinaigrette, tossing to coat. Let stand 10 minutes.
Add dates, almonds, and green olives; toss to combine.