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Yields6 Servings

 

Ingredients for salad
 One bunch of kale
 1 lb strawberries, hulled and quartered
Ingredients for Vinaigrette:
 2 tbsp of extra virgin olive oil
 One lemon, juiced
 1 tbsp of agave or honey
  tsp of fine sea salt
  tsp of cracked black pepper
 34 tbsp of orange juice

How To:

 

1

Tear the kale from stem and chiffonade (the French word for shred) into bite-sized pieces.

2

Place in a bowl and add the strawberries.

3

To make the vinaigrette; in 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.

4

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

Coqui the Chef’s Tip Bits:

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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Ingredients

Ingredients for salad
 One bunch of kale
 1 lb strawberries, hulled and quartered
Ingredients for Vinaigrette:
 2 tbsp of extra virgin olive oil
 One lemon, juiced
 1 tbsp of agave or honey
  tsp of fine sea salt
  tsp of cracked black pepper
 34 tbsp of orange juice

Directions

1

Tear the kale from stem and chiffonade (the French word for shred) into bite-sized pieces.

2

Place in a bowl and add the strawberries.

3

To make the vinaigrette; in 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.

4

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

Coqui the Chef’s Tip Bits:

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.

Kale and Strawberry Salad