Cook’s notes: We have been striving to eat more leafy greens, and this is a delicious way to do that. This kale salad is even better the next day; the kale softens up overnight. The original recipe called for 1 cup strawberries and pecans, but we increased the amount of berries and omitted the nuts. It is amazing with added blueberries. The dressing is great and has no added oil.
Hilah says, “The key is to massage your kale…rub the salt and lemon juice right into the leaves to soften them up and make them easier to chew than non-massaged kale, which is like chewing grass.” Her suggestion to think of it as giving the kale a nice foot rub was helpful.
Vegan if you omit the cheese. Gluten-free.
1 bunch Lacinato/dinosaur kale
1/2 teaspoon kosher salt
1 Tablespoon lemon juice (1/2 lemon)
drizzle extra-virgin olive oil
16-oz box strawberries, sliced
optional but recommended: 3 oz or more fresh blueberries
1/8 cup shredded asiago cheese
1 Tablespoon Balsamic vinegar
2 teaspoons honey
1/2 teaspoon ground black pepper
Cut the tough ends off the kale bunch. Slice the rest into 1″ strips.
Put kale into a large bowl and sprinkle with salt, lemon juice, and drizzle of oil. Massage kale with your hands for 2-3 minutes until it has wilted slightly.
Add strawberries and blueberries to kale.
In a small bowl, whisk dressing ingredients together. Pour over kale and toss lightly.
Sprinkle with cheese just before serving.
Adapted from http://hilahcooking.com/strawberry-kale-salad