Every spring I eagerly anticipate the arrival of strawberries at my favorite farmers market vendors. It takes a lot of restraint to skip them the first couple of weeks when they look under ripe with white shoulders and ruby tips. Perhaps the farmers are as eager as the rest of us to see a new season dawning for fruit varieties.
Finally, by early April I dive in. Our younger son always requests Strawberry Shortcake for his early-April birthday dessert. So, no matter their ripeness, I’m heading home with two or three baskets. They always look delicious, but it’s clear their flavor has not quite caught up to peak strawberry-liciousness.
Adding them to a salad does not disappoint though. The additional ingredients and dressing, help to amplify the strawberry flavor, and they are still stunning to the eye. I chose redbor (aka Red Bore) kale as the primary green as we always seem to have a bunch of kale ready to go. This variety is known to be mild-flavored and has a cabbage-like, crisp texture. This springtime salad is a perfect use, but any leafy green such as spinach, arugula, or lettuce will be tasty too.
A few notes:
If the kale is a bit tough, you may have to massage it with a small amount of the dressing to help soften it. Even though I chose a curly red for the photos, I often use lacinato kale as it is often more tender. Slicing the kale thinly, across the ribs, helps too.
This recipe is adaptable in many ways. Add in cheese, avocado, switch out the pecans for toasted sliced almonds. Go with you like!
Side note: Omit the honey in the dressing and try it on steamed new potatoes with snap peas. (You’re welcomed.)
Strawberry Kale Salad with Lemon Mint Dressing
Ingredients
- 1 bunch kale either torn or sliced into 1/2-inch wide strips
- 1 pint fresh strawberries hulled and sliced lengthwise in halves or thirds, depending on size
- 1/2 small red onion sliced thinly and crosswise to create rings
- 1/2 cup pecan pieces lightly toasted
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice use sweeter, Meyer lemons if available
- 1 teaspoon honey optional
- 1/4 cup loosely packed fresh mint leaves finely minced
- Salt and freshly ground black pepper to taste
Instructions
- Make the dressing: Measure the lemon juice into a small, deep bowl. Add honey, if using. Slowly drizzle in the olive oil, whisking continuously to maximize emulsification. Add minced mint leaves, salt and pepper to taste. Set aside.
- Rinse the leaves of kale to remove any dirt and dry well. Either tear into bite-sized pieces, or slice into 1/2-inch wide strips. Place into a large salad bowl. Pour about half of the prepared dressing over the kale and mix well to begin softening the kale.
- Add the sliced red onion, toss to mix, then drizzle in additional dressing to taste -- taking care to avoid drowning the salad with too much.
- Add the sliced strawberries and gently combine. Finally sprinkle on the toasted pecan pieces.
- Serve and enjoy!
