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