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. A true level-up moment for salad lovers everywhere!
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.