Date and Almond Salad

This Date and Almond Salad is a vibrant Moroccan-inspired dish that combines the sweetness of Medjool dates with the crunch of toasted almonds, all tossed in a zesty lemon dressing. It's a refreshing and nutritious addition to any BBQ gathering, perfect for those seeking a vegan option.

Ingredients

• Medjool dates - 100 grams (about 10 dates)
• Almonds (raw) - 50 grams
• Arugula (or mixed greens) - 100 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, thinly sliced
• Fresh mint leaves - 10 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Cumin powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your BBQ grill to medium heat.
2. Toast the almonds on the grill for about 5 minutes, turning occasionally until they are golden and fragrant. Remove and let cool.
3. While the almonds are toasting, prepare the salad base by placing arugula in a large bowl.
4. Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped mint leaves to the bowl with arugula.
5. In a small bowl, whisk together olive oil, lemon juice, cumin powder, salt, and black pepper to create the dressing.
6. Remove the pits from the Medjool dates and chop them into bite-sized pieces.
7. Once the almonds have cooled, chop them roughly and add both the dates and almonds to the salad bowl.
8. Drizzle the dressing over the salad and toss gently to combine all ingredients.
9. Serve immediately as a refreshing side dish to your vegan BBQ spread.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 20 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 16.5 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from dates and almonds, promoting heart health.
• High in fiber, aiding in digestion and providing a sense of fullness.

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