Citrusy zip, Sweet Escarole Salad, and a hint of sweetness – this recipe has it all.

Dates – for salad ideas

Dates are sweet and moist, and are rich in carbohydrates, iron, magnesium, potassium and fiber. I love dates; Medjol dates are my favourite;

I use them as a sweetener in my raw desserts, such as cakes, creams, sauces, cookies and pies. Keep dates in the refrigerator, as they can ferment at room temperature.

Pistachios

Pistachios have an important source of protein, fats and minerals. They contain carotenes, vitamin E, vitamin B, manganese, potassium, calcium, magnesium, zinc, copper and selenium. Pistachios are also a good source of fibre and phosphorus.

Escarole – salad vegan

Escarole is a green vegetable with a slightly bitter flavour. It is great for salads, especially the inner lighter-coloured leaves as they are less bitter than the outer, darker green leaves. Escarole is rich in vitamin A, vitamin C, calcium, iron and fibre. I use escarole regularly in my smoothies as it pairs well with fruit. 

Sweet Escarole Salad with Dates and Oranges

♥ 2 cups escarole leaves

♥ 2 oranges, segments

♥ ½ orange, freshly squeezed

♥ Zest of 1 orange

♥ 5 Medjol dates, stoned, sliced

♥ ½ Meyer lemon, freshly squeezed

♥ 3 tbsp olive oil

♥ Fresh ground black pepper to taste

♥ Pistachios, optional

1. Place escarole in bowl.

2. Add orange segments and dates.

3. Drizzle olive oil and orange/lemon dressing on top and sprinkle with salt and pepper

4. Mix salad gently with hands and toss with pistachios.

Sweet Dressing for Escarole Salad

1. In a mixing bowl whisk together orange juice, lemon juice, orange zest, salt, pepper and olive oil.

2. Pour over salad and serve immediately.

NOTE: Use only bright, yellow-white and tender escarole hearts. It will make the salad less bitter.