Strawberry Kale Crunch Salad
Servings 5 servings
Calories
Ingredients
- 1 lb. kale I used Lacinato kale, stem removed and chopped
- 1 cup strawberries sliced
- 1 avocado sliced
- 1/4 cup sliced almonds toasted
- 1/4 cup toasted pistachios shelled
- 2 oz feta cheese crumbled (may use goat cheese)
- 1/4 cup dried cranberries
Dressing
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar white wine or champagne vinegar (your choice)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Remove the stems from the kale and chop the kale. Place into a large bowl.
- Toast the almonds in a small non-stick skillet over medium heat for 5-6 minutes, stirring often until golden and fragrant.
- In a small bowl or mason jar, combine the olive oil, vinegar, Dijon mustard, salt, pepper, and honey.
- Toss half the dressing with the kale and massage it into the leaves so that the kale is well coated.
- Plate the salad in the serving bowl or platter and top with sliced strawberries, feta cheese, toasted almonds, pistachios, and dried cranberries.
- Toss to combine and serve with extra dressing on the side.