This is our second salad in one week featuring baby kale and strawberries (this was the first). The most obvious reason for this is that these are seasonally available ingredients. The second reason is less-than-obvious: I used to hate the idea of a salad as a meal. I’m six-feet tall, just over 200 pounds and didn’t think a salad could fill me.
I was wrong.
Kale is dense and the nuts add protein. Both require significant chewing which makes this all the more filling.
Strawberry, Kale, Black Pepper, Balsamic and Almond Salad Recipe – Ingredients
- As many strawberries as you’d like (we used about 12 for two giant salads)
- Baby kale (we used a lot; about 0.75 pounds)
- 0.25-0.5 cups almonds, chopped.
- Freshly ground black pepper
- Balsamic vinegar
- Olive oil
Strawberry, Kale, Black Pepper, Balsamic and Almond Salad Recipe – Instructions
- Slice the strawberries and place them in a bowl. Add enough balsamic to glaze each piece of fruit. Gently toss every few minutes as you prepare the rest of the salad.
- Add the pepper to the strawberries. Be aggressive – this is a great combination. You are using pepper as a flavor here; not as a seasoning so you can go wild (taste as you go and you’ll know what’s right nor you).
- Wash and dry the kale. Crunch it aggressively by holding handfuls and making tight fists. Do not be gentle; this is an essential step that will tenderize the kale (it won’t bruise) and makes most kale-resistors kale lovers.
- Place kale and nuts in a large bowl. Add enough olive oil to coat everything after tossing (about a tablespoon but I didn’t measure).
- Add the berries (dump them in to add all the vinegar). Toss gently.
- Add salt to season.
- You can eat this right away or let it sit on the counter for 10-15 minutes (gently tossing every 4-5 minutes) and it will be even better! If you do this, taste before serving and add salt and/or pepper if needed!
What fruit do you add to salad?