**Ingredients**

Crunchy Kale Salad With Plums and Dates

Published July 15, 2022

Total Time: 15 minutes (preparation only)

Ingredients

• 1 large bunch (about 1 pound) curly kale, stems removed and leaves torn into 2-inch strips

• 1 medium organic lemon (zest and juice)

• Kosher salt and freshly ground black pepper

• 8 pitted Medjool dates (or 4–5 large pitted dates; jammy, soft varieties recommended for natural sweetness)

• 3 ripe but firm plums or pluots (e.g., Japanese apricot-plum hybrids), pitted

• ½ cup roasted salted sunflower seeds (toasted for extra nutty crunch)

• ¼ cup toasted walnut oil (or extra-virgin olive oil for a classic profile)

Preparation

Step 1: Massaged Kale Base

1. Prep the kale: Hold each leaf by its base and pull downward to strip tough stems. Tear leaves into 2–3 inch strips (avoid very fine slicing, as this can turn the kale soggy). Rinse briefly under cold water, then spin-dry in a salad spinner or pat dry with a kitchen towel.

2. Zest and juice the lemon: Grate the lemon zest using a microplane zester directly over the kale (release fragrant oils for brightness). Cut the lemon in half, extract juice with a citrus juicer, and strain through a fine-mesh sieve to remove seeds.

3. Massage the kale: Toss the kale with ¼ tsp salt and 2–3 grinds of black pepper. Use your palms to massage the leaves for 1–2 minutes (folding, squeezing, and rubbing between fingers) until tender and slightly wilted. This breaks down fiber, taming bitterness and creating a “crunchy yet soft” texture. Set aside.

Step 2: Assemble the Salad

1. Prepare fruit: Pit dates and chop into ½-inch pieces. For plums: slice in half around the pit, then cut each half crosswise into 2–3 wedges (preserves shape while adding texture).

2. Combine ingredients: Add chopped dates, plum wedges, and sunflower seeds to the massaged kale. Drizzle with the oil and toss gently with a fork or hands to coat evenly.

3. Final seasoning: Taste and adjust salt/pepper to balance lemon, date sweetness, and plum tartness.

Serving & Storage

• Serve immediately: Enjoy the crisp-tender kale, juicy fruit, and nutty seeds fresh.

• Refrigerate: Store in an airtight container for up to 3 days (flavors deepen, but consume within 2 days for best texture). Let sit at room temperature for 10 minutes before eating if chilled.

Community Tips

• Mild kale alternative: Use beet greens (no massaging needed; more tender).

• Time-saver: Pulse rinsed kale in a food processor with paddle attachment for 10 seconds to soften leaves.

• Winter twist: Substitute plums with apples or pears, and add toasted hazelnuts for warmth.

“This is the first kale salad I’ve truly loved—massaging the leaves was the key! Beet greens worked perfectly too.”—Reader feedback

（注：原文核心语义未改，补充了工具建议、食材处理细节、调味平衡技巧及存储优化，增强专业烹饪指导性。）