When you live in a temperate climate, this is about the time you start to yearn for change. In this case…spring! Today, there was no sign of it what-so-ever! Outside, dreariness took over the day, until snowflakes decided to fall and blustery wind whipped past. I decided to act like none of this was happening. No, I’m ready for spring. I turned my back to the window, opened the fridge and basically, the ingredients to this salad came out.
If you think you don’t like kale give baby kale a try. Really, the leaves are much more tender, the stalks have just a nice bit of crunch and the flavor is so mild. Kale is truly one of the most nutritious vegetables you can eat. It’s extremely high in vitamin K, A, C and magnesium. Kale is high in fiber and antioxidants. Combined with sweet and fragrant strawberries, creamy bits of avocado, crunchy and nutty almonds and this simple lemon vinaigrette, you’ll not only feel great about eating so healthy, you’ll feel like spring has sprung!
Baby Kale Salad with Strawberry and Avocado
4 cups baby kale
1/2 avocado, cubed
8 large strawberries, washed, hulled and sliced
2 tablespoons sliced almonds, toasted
juice of 1/2 lemon (about 2 tablespoons)
1 tablespoon extra virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon honey or pure maple syrup
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Assemble the salad ingredients up to the strawberries. Mix the dressing ingredients in a small bowl. Pour the dressing over top then sprinkle with the almonds.
This makes two smaller salads or one large salad.