If you haven’t added dates to your salad yet, you’re in for a treat!
This salad is the perfect balance of sweet and savoury, with medjool dates bringing a natural sweetness that complements the creamy avocado, tangy pickled onions, and salty feta. Butter beans and cavolo nero provide a hearty, nourishing base, while crunchy walnuts add texture to every bite. The tahini-mustard dressing ties everything together, making each forkful a delightful discovery.
It’s a vibrant, plant-packed dish that’s not just healthy but truly satisfying. Ideal as a main or side, this salad is a bowl you’ll feel good eating. This is one of those salads you’ll genuinely look forward to, especially if you love meals that are quick to make and leave you feeling good.
Tips
- Cavolo Nero Prep: Squeezing the cavolo nero after chopping softens the leaves and makes the salad easier to eat — don’t skip this step!
- Dressing Shake: Use a jar with a tight lid to shake the dressing ingredients well for a smooth, creamy texture.
- Pickled Onions: Add pickled onions for a tangy crunch that balances the sweetness of the dates perfectly.
- Texture Play: Toast the walnuts lightly for an extra crunch and deeper flavour.
- Meal Prep: This salad keeps well in the fridge for up to 2 days — keep the dressing separate until ready to serve for best freshness.
Swaps
Cavolo Nero: Use kale, spinach, or mixed salad greens if you prefer a milder base.
Butter Beans: Swap with chickpeas, cannellini beans, or cooked lentils for a similar plant protein boost.
Medjool Dates: Use any soft dried dates or dried apricots for a different sweetness level.
Feta Cheese: Replace with goat cheese, halloumi, or a dairy-free cheese alternative if you’re avoiding dairy.
Walnuts: Use almonds, pecans, or pumpkin seeds for a different nutty crunch.
Tahini: Swap with almond butter or sunflower seed butter for a nut-free option.
Storage
Fridge: Store the salad and dressing separately in airtight containers. The salad will keep fresh for up to 2 days. Toss with dressing just before eating.
Freezer: This salad is best enjoyed fresh and doesn’t freeze well due to the avocado and fresh ingredients.
More Nourishing Salads
Dates & Butter Beans Salad
Ingredients
- 3-4 leaves of cavolo nero
- 1/2 can butter beans
- 5-6 medjool dates
- ~40-50g feta cheese crumbled
- 1/2 cucumber chop into small cubes
- 1/2 avocado
- Handful walnuts
- Pickle onions
Dressing
- 1 tbsp oil
- 1 apple vinager
- 1/2 tsp mustard
- 1 tbsp tahini
- Salt & pepper to taste
Instructions
- Wash the cavolo nero and remove the stem. Chop small and squeeze it with your hands, it always help to give it a softer texture (I always use this tip with kale).
- In a bowl add all the ingredients: cavolo nero, chopped cucumber, chopped dates, chopped avocado, beans, crumbled feta and chopped walnuts. I also added some homemade pickle onions.
- In a small jar make the dressing using the dressing ingredients. I love this dressing and it is my go to for many salads, it’s easy to make, quick and I could drink it, it’s so good.
- Pour the dressing on the salad and mix well.