Kale Strawberry Salad and Lemon Basil Vinaigrette
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.
  • 1/2cup olive oil
  • 3tbsp white wine vinegar
  • 1 clove of garlic
  • 1tsp honey
  • 1tbsp fresh basil, chopped
  • 1tsp lemon zest
  • salt and pepper to taste
  • 6cups Green curly kale, chiffonade
  • 1/2-1cup strawberries, sliced
  • 1/3cup dried cranberries
  • 2tbsp fresh basil, chiffonade
  • 1/4cup toasted pecans
  • 1/4cup fresh Parmesan cheese, shaved
  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