Step 1

In a large bowl, combine the lemon juice, maple syrup, salt and red pepper flakes, add the kale and shallots, mix well. If using large leaf kale, let set for at least 20 minutes (or overnight in the fridge) making sure to toss a few times. If using baby kale, serve right away as baby kale is tender ready.

Step 2

Before serving add a drizzle of the optional olive oil, toss well. Add in the dates, almonds, hemp hearts and light dusting of almond parmesan or shaved vegan parm.

Step 3

Serves 4