Date-Me Salad

We love kale-based salads around here, and you want to know why? You guessed it! Because it won't get soggy in the fridge. Everything from the crisp veggies and sweet, chewy dates to the creamy avocado, vegan feta cheese, and irresistible dressing makes this salad addictive.

Prep Time: 15 minutes

INGREDIENTS

• ½ red onion, thinly sliced
• 3 tbsp apple cider vinegar
• 1 head kale, shredded
• 1 tbsp extra-virgin olive oil
• 1 (15oz/425g) can chickpeas, drained and rinsed
• ⅓ cup chopped dates
• 1 cup chopped cucumber
• 1 ripe avocado, pit and skin removed, cubed
• ¼ cup chopped walnuts
• ½ cup crumbled vegan feta

For the dressing:

• ¼ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp tahini
• 2 tsp Dijon mustard
• 2 tsp maple syrup
• ¼ tsp salt
• Freshly ground black pepper
  
  

METHOD

1. To a small bowl, add the onion and apple cider vinegar. Add 1 tablespoon of water at a time until the onions are covered. Set aside.

2. To a large salad bowl, add the shredded kale and olive oil. Massage the kale with your hands to make it more tender for 1 to 2 minutes.

3. Add the chickpeas, dates, cucumber, avocado, walnuts, and feta to the salad bowl. Drain the onions, then top the salad with the pickled onions.

4. Make the dressing. In a small bowl or jar, combine the dressing ingredients. Whisk or shake to combine, and pour over the top of the assembled salad! Enjoy!
   
   

NOTE: Keep in the fridge in an airtight container for up to 3 days.