سلطة التمر وجبنة الفيتا

Wash and chop lettuce and kale. Add olive oil to soften kale.

Slice dates in halves or strips and chop avocado into small pieces.

Toast walnuts or pecans over low heat for a few minutes.

Mix olive oil, balsamic vinegar, Dijon mustard, honey, salt, and rosemary well.

In a serving bowl, combine lettuce, kale, dates, nuts, avocado, and feta cheese.

Drizzle the dressing over the salad and toss gently.

Garnish the salad with toasted sesame seeds.