Kale, date, almonds, salad- anti-cancer recipes- cook for your life

Shredded Kale Salad with Dates & Almonds

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients
This easy Shredded Kale Salad with Dates & Almonds is a taste sensation. I love how the sweet and salty twist of the dates and kale, are all brought together by our tangy mustard...


  • 4 cups shredded kale
  • 2 tablespoons thinly sliced red onion
  • ⅓ cup roughly chopped dates
  • ⅓ cup chopped roasted almonds
  • 2 tablespoons sliced fresh mint
  • 3 tablespoons freshly grated Parmesan cheese

For the Basic Mustard Vinaigrette

  • 1 tablespoons Dijon mustard
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 tablespoon white wine vinegar
  • 1 tablespoons extra virgin olive oil
  • 1/2 tablespoon cold water
  • 1/2 clove of garlic , to taste

Nutrition Facts


192 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g


19 g


14 g


4 g


6 g


203 mg


  1. Toss all ingredients together. Serve.

Chef Tips

It’s important to use Dijon or Dijon style mustard for the vinaigrette dressing. Regular yellow mustard just doesn’t have enough bite to it. Dijon mustard comes from Burgundy area of France around the city of Dijon. The mustard has spices and is quite tart and dry tasting. It’s totally versatile and tastes good with everything, including hot dogs. There’s a number of brands out there – Roland, Maille, Grey Poupon, Bornibus to name but a few. Give it a try.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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