CUCUMBER AND KALE SALAD WITH TONNINO IN SPRING WATER
15 min
Easy
1 servings
DRESSING:
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, crushed
1 teaspoon honey
1/4 teaspoon ground cinnamon
salt and freshly ground pepper
INGREDIENTS:
1 Tonnino in Spring Water
1 Cup of kale
1/2 Orange peeled and cut
3-5 Radishes, sliced paper thin
1/3 cup medjool dates
3 Tablespoons of almonds
1-3 English cucumbers
PREPARATION:
Combine all dressing ingredients in a bowl and whisk until combined
Taste, adjust seasoning and set aside
Remove thick stems from kale and discard
Slice very thinly the kale and toss with tablespoon of the dressing and massage it, set aside and let stand about 5-10 minutes
Add the rest of chopped ingredients to the mix
Slice the English cucumber very thinly
Use two slices to wrap in a form of a circle on your serving plate to form your bowl
Fill the bowl with the kale salad
Garnish with almonds
Add Tonnino in Spring Water
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