Strawberry Avocado Kale Salad
Happy Mother’s Day to all the beautiful moms out there! This Botancial Garden favorite recipe is a full of superfoods that keep mom vibrant and gorgeous all summer long! We picked the Scarlet kale from the Edible Garden and paired it with avocado to make a very brilliant salad with fresh strawberries and toasted sliced almonds for a delectable crunch. I add goat cheese to many salads so this has a little sprinkle as well. Feel free use feta cheese instead or to go vegan and leave off the cheese altogether. Since we chopped the kale and massaged it with the fresh avocado, it makes for a delightful salad green that will surprise you! Come see us in the Edible Garden for more fresh and delicious recipes every weekend!
Strawberry Avocado Kale Salad
For vinaigrette:
2 tablespoons avocado oil
1-2 tablespoons white balsamic vinegar
Sea salt and fresh cracked pepper to taste
¼ cup raw sliced almonds, toasted
For salad:
4 cups finely chopped kale
1 ripe avocado, diced
1 cup sliced strawberries
¼ cup crumbled goat cheese
In small mixing bowl, whisk together 2 tablespoons avocado oil, 1 tablespoon white balsamic vinegar, sea salt and fresh cracked black pepper to taste.
In dry skillet on stovetop, toast ¼ cup sliced raw almonds for 3-4 minutes on medium heat until fragrant and light toasted.
In large bowl, massage chopped kale with 1 ripe avocado until coated. Drizzle kale with vinaigrette and toss. Add sliced strawberries, crumbled goat cheese and toasted almonds to serve.
Serves 2 or 4
Prep Time: 10 minutes
Recipe by Edible Garden Chef Megan McCarthy
