Have more kale than you know what to do with right now? Try this incredible salad!
Some people do not like the flavor of kale. This salad taught me how massaging the kale with a little bit of salt can help reduce the bitterness of the kale. I have had some people who thought I made the salad from spinach and were shocked when they found out it was kale!
After washing and drying the kale leaves, cut out the ribs and chop the kale into small bit-sized pieces. Toss in a bowl with a little bit of salt, then massage the leaves with your hands by lightly scrunching big handfuls. Continue until all the leaves are darker in color and fragrant. This is a great way to add kale to any salad!
- 8 ounces kale (one medium bunch)
- ½ pound strawberries, hulled and sliced
- 4 to 5 medium radishes, sliced thin and roughly chopped
- 2 ounces chilled goat cheese (or about ⅓ cup cup goat cheese crumbles)
- 1/2 – 1 cup granola
Lemon honey mustard dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (about 1 small lemon)
- 1 tablespoon smooth Dijon mustard
- 1 ½ teaspoons honey
- Sea salt and freshly ground pepper, to taste
To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard and honey until emulsified. Season with a dash of sea salt and a generous amount of freshly ground black pepper.
To assemble the salad: Drizzle in the salad dressing (you might not need all of it) and toss well, until all of the kale is lightly coated in dressing. Add the sliced strawberries and chopped radishes, then use a fork to crumble the goat cheese over the salad. Toss again, then sprinkle with a couple handfuls of granola. For best flavor, let the salad rest for 15 minutes before serving (this gives the dressing time to soak into the kale).
This salad is so yummy and makes a great potluck dish!
Original recipe: http://cookieandkate.com/2014/strawberry-kale-salad-with-nutty-granola-croutons/