Kale Salad with Avocado & Dates

appetizers pumpkin seeds salads
Kale Salad with Avocado & Dates
YIELDS 4 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • ¼ cup olive oil
  • 2 ½ tbsp lemon juice
  • ¼ tsp salt
  • Pinch of black pepper
  • 1 bunch Tuscan (dino) kale, stems removed and sliced into ribbons
  • ¼ red onion, thinly sliced
  • 10 Castelvetrano olives, pitted and sliced
  • ½ cup garbanzo beans
  • 2 ripe avocados, sliced into small pieces
  • 3 apricots, pitted and sliced
  • 10 Joolies dates, pitted and cut into slivers
  • ⅓ cup Go Raw Sprouted Pumpkin Seeds


  1. In a large bowl whisk together dressing ingredients.
  2. Add the kale, red onion, olives, and garbanzo beans and mix to fully dress.
  3. Add remaining ingredients to the salad and toss gently before serving.

Recipe by Valerie Popelka; Photo by IV Javier

Products used in this recipe

You may also like