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Embracing Nature’s Bounty: The Hearty Kale Salad

As the ebb and flow of our daily lives demand nourishment that is both invigorating and satisfying, salads often rise to the occasion. Among them, this hearty kale salad, studded with dates, apples, avocado, and pecans, holds a special place in the culinary spectrum. Not only is it a burst of fresh, natural flavours, but it also brings a palette of textures that dance harmoniously with each bite. Whether you’re considering it as an accompaniment to a main course or standing confidently on its own, this salad promises a culinary journey that celebrates nature’s bounty.

This kale salad represents more than just a dish; it’s a testament to the beauty of fresh ingredients coming together in a harmonious symphony. Whether served at a family gathering or enjoyed on a peaceful afternoon, it offers a plateful of nature’s best. Enjoy!

Basic Ingredients for Kale Salad


Kale: A nutrient-dense green, kale offers not just a robust earthy flavour but is also packed with vitamins and minerals.

Herbs (Coriander, Parsley, Mint): They provide a burst of freshness and have detoxifying properties.

Green Apples & Lemon: Their tanginess contrasts the sweetness of dates and adds a juicy crunch.

Cherry Tomatoes & Cucumber: They offer hydration and a burst of freshness.

Avocado: Its creamy texture adds a richness that binds all the elements together.

Pecans & Chia Seeds: Introduce a delightful crunch and are a source of healthy fats.

Medjool Dates: They provide natural sweetness, balancing the flavours.

alternative ingredients

  • Swap kale for spinach or arugula for a milder flavour.
  • Consider walnuts or almonds in place of pecans.
  • Dried cranberries or raisins can be alternatives for Medjool dates.

Preparation Tips for Kale Salad

  • Massaging kale is pivotal; it breaks down its fibrous texture making it tender and more palatable.
  • When using lemon, zest it before juicing; the zest can add an additional layer of tanginess.

Serving Tips for Kale Salad

  • Serve the salad in a broad, shallow bowl to showcase its vibrant ingredients.
  • Consider layering the ingredients for visual appeal, finishing with chia seeds and pecans on top.

storage tips

  • If planning to store, keep the dressing separate to maintain the salad’s freshness. Combine just before serving.
  • Store in an airtight container in the refrigerator for up to two days.

Kale Salad

Servings: 6 people
Prep Time: 10 minutes


  • 4 cups kale, chopped
  • pink salt
  • ½ bunch fresh coriander, roughly chopped
  • ½ bunch fresh parsley, roughly chopped
  • ¼ bunch fresh mint, finely chopped
  • 3 green onions, finely chopped
  • 1 cup cherry tomatoes, halved
  • 3 small cucumbers, chopped
  • 2 green apples, chopped
  • freshly ground black pepper
  • 1 avocado, chopped (you can use two if you like avocados)
  • 8 medjool dates, cubed
  • ¼ cup pecans, roughly chopped
  • 1 tbsp chia seeds
  • olive oil
  • 1 lemon, (use more, if needed)


  • In a large bowl, gently rub chopped kale with some pink salt. Add the coriander, parsley, mint, green onions, tomatoes and cucumbers. Season the apples with pepper and add to the salad mix. Season the avocado with pink salt, and add to the mixture. Finally add the dates, pecans, chia seeds, a couple tablespoons of olive oil and lemon juice, and adjust the seasoning with pink salt and pepper.
  • Toss all the ingredients together and serve.

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