Strawberry Kale Salad

2013-05-10
  • Servings : 2-3
  • Prep Time : 10m

The organic strawberries were on sale and the dino kale was looking delicious, as always, so I had to throw this together.  It cost me around $5 for two big servings.  Which, of course, I ate both of immediately.

I never was a real believer in massaging kale, but I did it this time and honestly, it made a huge difference.  So please everyone, massage your kale.  After chopping it up, just rub the leaves together until they soften and turn a darker green.  Plus it reduces some of the bitterness.  It was well worth the 60 seconds it took.  And speaking of chopping kale, I found an awesome video online showing the easiest way to do it.

Finally, the dressing I threw together works well, but feel free to make up your own.  Salad dressings are easier than you think to make, so have fun!

Ingredients

  • 8 Stalks of Dino Kale, De-stemmed and Chopped (your average run-of-the-mill kale works too!)
  • 1 Cup of Sliced Strawberries
  • 1/4 Cup Crushed Almonds (slivers or slices work well too)
  • 1 Teaspoon of Olive Oil
  • 1 Teaspoon of Lemon Juice (fresh, if possible)
  • 1 Teaspoon of Soy Sauce
  • 1/4 Teaspoon of Balsamic Vinaigrette
  • 1 Pinch of Pepper
  • 1 Pinch of Salt
  • 1 Pinch of Oregano
  • 1 Pinch of Sage
  • 1 Pinch of Thyme

Method

Step 1

Chop and massage the kale, and add it to a big bowl with the almonds and strawberries.

Step 2

In a smaller bowl, whisk the rest of the ingredients, add to the salad, and toss.

 

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

More From This Chef »
Average Member Rating

(4.3 / 5)

4.3 5 4
Rate this recipe

4 people rated this recipe

Related Recipes:
  • Three english muffins topped with tomato and avocado slices drizzled with vegan hollandaise sauce

    Eggless Benedict with Hollandaise

  • Three potato skins stuffed with guacamole with a small bowl on the side filled with salsa

    Guacamole Skins

  • Penne Straws Snack with Plant-Based Dips Shapped as Football

    Plant-Based and Delicious ‘GAME DAY’ Snacking Ideas Sure To Be a Touchdown

  • White Bowl of Veggie-packed Leek Potato Soup

    Veggie-packed Potato Leek Soup

  • Nutritional Yeast & Tahini Coated Brussles Sprouts Served on a White Platter

    ‘Cheesy’ Roasted Tahini Brussels Sprouts