Kale and Strawberry Salad

Servings 4-6

Ingredients for salad

One bunch of kale

1 lb strawberries, hulled and quartered

 

Ingredients for Vinaigrette:

Two tablespoons of extra virgin olive oil

One lemon, juiced

One tablespoon of agave or honey

1/8 teaspoon of fine sea salt

1/8 teaspoon of cracked black pepper

3 – 4 tablespoons of orange juice 

 

Preparation

Tear the kale from stem and chiffonade (the French word for shred) into bite-sized pieces. Place in a bowl and add the strawberries.

To make the vinaigrette; on a separate bowl, whisk the lemon juice, olive oil, agave, salt, and pepper. Pour it over the salad. For an extra kick, splash squeezed orange juice over the salad.

Massage with your hands until soft, about 15 seconds (this makes the kale easier to eat) Enjoy!

Coqui the Chef health benefits: You can use any type of Kale to make this salad but Dinosaur Kale also is known as (Tuscan Kale and Lacinato Kale) is softer and less chewy. 

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