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Prep time
15 minutes
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Serves
2
Author Notes
I couldn't decide if I should take the kale in a creamy direction with a tahini-based dressing and with top with shaved carrots or utilize the strawberries in my fridge. I went with the strawberries full blast and ended up with this hardcore winner, had the bf crying out “MORE KALE!”
If only I had feta in the fridge, this salad would take home a gold medal.
Tip* Make your dressing right in the measuring cup - helps with measuring of course but also with pouring it up when its done.
—Meredith Schwartz
Ingredients
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1/4 cup
Strawberries, diced (plus more for slicing on top)
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3 tablespoons
White balsamic vinegar
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2 tablespoons
Extra virgin olive oil
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1-2 tablespoons
Onion, finely chopped
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1 teaspoon
Fresh mint, finely chopped
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1/2
English cucumber, sliced
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1/2
Avocado
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1 teaspoon
Lemon juice
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2 cups
Kale, roughly chopped
Directions
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In a measuring cup, mash the strawberries up with a spoon, making juicy-ness with small decipherable chunks. Stir in the rest of the ingredients. Season with lots of pepper and a pinch of salt. Adjust flavors to your liking.
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In a medium bowl, use your hands to massage the kale with half of the dressing. In a small bowl, toss 1 tbsp of the dressing with the cucumbers. Top the kale with cucumbers, extra sliced strawberries and avocado. Squeeze lemon on the avocado and sprinkle with pepper. Drizzle extra dressing over it all - Yum Y’all!!
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