Kale Salad With Dates, Hazelnuts and Blue Cheese Recipe
The best ever salad with kale, dates, hazelnuts and blue cheese!
Servings 2 serving
Ingredients
- 3 cups chopped kale
- 1 cup chopped radicchio looks like a purple cabbage
- 2 breast tender fillets
- ¼ teaspoon each of salt, cumin and cayenne pepper (or any seasoning of your choice)
- 4-5 dates chopped (get the good kind like Medjool)
- handful of macadamia or hazelnuts toasted
- 2 tablespoon blue cheese crumbled
Vinaigrette Dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon rice vinegar can substitute plain vinegar or even lemon
- ¾ teaspoon sugar
- ½ teaspoon dried thyme
- good pinch of salt
- 1 teaspoon sour cream
Instructions
- Wash and dry your kale and radicchio and chop them until they are bite sized. Toss them together in a mixing bowl.
- Next drizzle about a tablespoon of olive oil and a light pinch of salt onto the veggies and massage the kale and radicchio really well. Kale and radicchio are really bitter and the only way to rid them of the bitter flavor is to rub them with olive oil for a good minute until they soften just slightly and the colors brighten up. Set aside once done.
- Next, season chicken breast tender with salt, cumin and cayenne pepper. Cook 2 minutes on high flame each side and then lower the flame and let the chicken cook all the way through for 7-8 more minutes or until flesh on the inside is white. Breast tenders cook really fast.
- Once cooked, chop up the chicken into bite-sized pieces and keep aside.
- To make the dressing, mix olive oil, vinegar, sugar, salt and thyme well.
- Add sour cream and using a spoon, mix until everything is blended together.
- Toast hazelnuts in a pan without oil until they are lightly browned.
- To assemble salad, place your kale and radicchio on a plate, then top with dates, macadamia nuts, blue cheese and the chopped chicken.
- Pour as much or as little dressing as you want. Best salad award!
Notes
- Try to get a block of blue cheese and crumble yourself.