Created by The Kitchen Garden
Kale may just be one of the easiest greens to grow in the garden. And since kale is so versatile, it can be sautéed (so delicious), pureed in smoothies, and even served as the base of a salad. The dark leafy kale greens are a nutritional powerhouse and go well beyond other lighter salad greens like romaine and iceberg. Paired with strawberries and blueberries, this berry kale salad is a fantastic side dish for just about any meal and is particularly delicious in the spring and summer when the berries are fresh.
6-7 cups washed kale, chopped
2-3 cups various berries, washed and sliced (strawberries, blueberries, raspberries, blackberries)
1 english cucumber, sliced
3/4 cup feta cheese, crumbled
1/2-3/4 cup sliced almonds or chopped pecans
4-5 fresh or frozen strawberries
1/3 cup red wine vinegar
1/2 cup good quality olive oil
1-2 tsp chopped thyme
1-2 tsp honey
salt and pepper to taste
Begin by washing the kale, berries, and cucumber. Then lay out kale on a clean kitchen cloth, or use a salad spinner (I like this one) to dry off the kale leaves.
Then chop kale leaves into bite sized pieces and place on a clean platter or serving plate.
Next, chop the cucumber and place it on top of the kale, followed by the washed and dried berries. Any combination of strawberries, blueberries, blackberried, and raspberries will work for this berry kale salad.
Then top with crumbled feta cheese and chopped pecans or almonds.
Finally, make the strawberry vinaigrette dressing to top your berry kale salad. Use a blender or a smoothie maker (for easier clean up). I personally love our Ninja Smoothie Blender for smaller jobs like this, but we also have a Ninja full sized blender that works just as well. For the dressing, place all ingredients in the blender cup and blend for 10-20 seconds, or until the strawberries are pureed. Store in a glass jar until ready to use.
To serve, top the salad with the strawberry vinaigrette dressing and serve immediately.