Kale Crunch Salad

Cook time: 15 minutes

Serves: 1-2

Ingredients & Items

  • 1/2 cup AXEL Spanish Onions Pickled Red w/ Habanero
  • 2-3 Cups, 1 bunch Kale
  • 4 Dates 
  • 2 Pieces Gluten-free Pita/Naan Bread
  • 1/4 Cup Sliced Almonds
  • 1/2 Lemon 
  • 2-4 TBSP Olive Oil 
  • 1/2 TSP Sea Salt 
  • 1/2 TSP Red Chili Pepper Flakes 
  • Pinch Black Pepper 
  • Cutting board
  • Oven
  • Chef knife
  • Small and large bowls

Directions

  1. Chop dates into small pieces and place in a small bowl with Spanish Onions (throw 2 tbsp of juice from the jar into the bowl) & allow to soak for at least 20 min 
  2. ‍Put 1-2 tbsp olive oil, juice of 1/2 lemon, sea salt & black pepper over kale and massage for 1-2 min 
  3. ‍Cut pita/naan into roughly 1-inch squares 
  4. ‍Heat 1-2 tbsp olive oil and toast bread squares, almonds and chili pepper flakes over medium-high heat 
  5. ‍Once all the bread is toasted on both sides, toss over kale. Lightly combine, then add onions and dates. 
  6. ‍Serve & enjoy :)

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