Kale Crunch Salad

Serves 1-2
Gluten-free, Super foods


1/2 cup AXEL Provisions Spanish Onions Pickled Red w/ Habaneo

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


-Chef Knife

-Small and Large Bowl


1) Chop dates into small pieces and place in a small bowl with Spanish Onions (throw 2 tbsp of juice from the jar into 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 and enjoy yourself :)

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