Kale Strawberry Salad
Kale Strawberry Salad and Lemon Basil Vinaigrette
Print Recipe
Say hello to bright, spring-like flavors with this kale and strawberry salad. It’s the perfect blend of color and texture paired with a simple lemon basil vinaigrette.
Kale Strawberry Salad
Kale Strawberry Salad and Lemon Basil Vinaigrette
Print Recipe
Say hello to bright, spring-like flavors with this kale and strawberry salad. It’s the perfect blend of color and texture paired with a simple lemon basil vinaigrette.
Ingredients
Dressing
  • 1/2 cup olive oil
  • 3 tbsp white wine vinegar
  • 1 clove of garlic
  • 1 tsp honey
  • 1 tbsp fresh basil, chopped
  • 1 tsp lemon zest
  • salt and pepper to taste
Salad
  • 6 cups Green curly kale, chiffonade
  • 1/2-1 cup strawberries, sliced
  • 1/3 cup dried cranberries
  • 2 tbsp fresh basil, chiffonade
  • 1/4 cup toasted pecans
  • 1/4 cup fresh Parmesan cheese, shaved
Servings:
Instructions
  1. Add all dressing ingredients—except the olive oil—to a high-speed blender until well combined. Slowly drizzle the olive oil into the blender and continue blending on low until emulsified. In a large bowl, toss together the kale, strawberries, cranberries, chiffonade basil, and pecans. Add dressing and toss until salad is well-coated. Top with shaved Parmesan and cracked pepper, if desired.
Recipe Notes

Recipe: Carla Cohen

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