Saturday, August 20, 2016

Kale, Strawberry, Almond Salad with Citrus Dressing



On our trip to Los Angeles, we had dinner with my friend, Katie, and her family.  They introduced us to this kale salad and a grilled chicken recipe.  Kale can be tough, but rubbing the leaves helps to soften them. The salad can be left to marinate overnight.  This is a salad that might taste better on the second day!


Kale, Strawberry, Almond Salad with Citrus Dressing
Adapted from PETA

1 bunch kale, stemmed
1 pint strawberries, sliced
1/4 cup sliced almonds
2 Tblsp lemon juice
2 Tbsp. olive oil
1 Tbsp. agave
1/8 tsp. salt
1/8 tsp. black pepper
3-4 Tbsp. orange juice (optional)

Cut the kale into bite-sized pieces and rub between your hands until soft. (This makes the kale easier to eat.) Place in a bowl and add the strawberries and almonds.

For the dressing, combine the lemon juice, olive oil, agave, salt, and pepper and pour over the salad. For an extra kick, add the orange juice.  Toss the salad and chill in the refrigerator for 30 minutes or longer to allow the flavors to meld.

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