Summertime is stone fruit season, which means that there is nothing better than fresh, juicy apricots! This Crunchy Kale Apricot Salad by my friend Erin O'Brien is the perfect way to enjoy the delicious produce that this season has to offer. It's loaded with sweet dates, tangy parmesan cheese, and, of course, crunchy kale, for a flavor that is truly unbeatable!
Ingredients
For the Salad:
- 1 Bunch Kale chopped very thin
- 5-6 Apricots
- 3/4 Cup Dates pitted
- 3/4 Cup Slivered almonds
- 3/4 Cup Pomegranate Seeds
- Parmesan thinly-shaved
- Sea Salt to taste
- Black Pepper to taste
For the Dressing:
- 1/2 Cup Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Honey
- Sea Salt and Pepper to taste
Instructions
- Start by preparing your kale; remove and discard the stems, then wash the leaves thoroughly with water and place in a bowl.
- Next, add about 1 teaspoon of sea salt to the kale and use your hands to massage the salt into the kale, until it begins to soften. This should take about 1-2 minutes.
- Then, add your remaining salad ingredients to the bowl and toss to combine.
- Next, prepare the dressing; add all of your dressing ingredients to a small bowl and whisk until they're fully combined.
- Pour your dressing over the salad, toss until the salad is fully coated in the dressing, and enjoy!
- Store any leftovers in an airtight container for up to three days.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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