This Kale and Strawberry Salad is a delicious synergy of several different calcium and iron-containing foods. Kale, especially the darker and more tender lacinato variety, is rich in calcium, while sunflower seeds and pumpkin seeds provide plant-based iron. By adding vitamin C-rich strawberries and a tasty citrus-mint dressing, the iron is more easily absorbed by our bodies–a win-win! The vinaigrette recipe will make more than you need for the salad, but it will keep in the fridge for up to a week.
To make the vinaigrette, whisk together the orange juice, lime juice, vinegar, maple syrup, shallot, mint, salt, and pepper, in a medium mixing bowl. Slowly stream in the olive oil, whisking constantly, until the dressing is emulsified. (As an alternative method, combine all ingredients in a mason jar and shake well, until the dressing is emulsified.) Set aside until ready to use.
Place the sliced kale in a large bowl, and add ¼ cup of the vinaigrette. Using your hands, mix and massage the kale and dressing together until the kale deepens in color and softens. Taste the kale, and add up to ¼ cup of additional dressing if additional flavor is needed. Gently mix in the sunflower seeds, pumpkin seeds, and strawberries, and serve immediately.
To make the vinaigrette, whisk together the orange juice, lime juice, vinegar, maple syrup, shallot, mint, salt, and pepper, in a medium mixing bowl. Slowly stream in the olive oil, whisking constantly, until the dressing is emulsified. (As an alternative method, combine all ingredients in a mason jar and shake well, until the dressing is emulsified.) Set aside until ready to use.
Place the sliced kale in a large bowl, and add ¼ cup of the vinaigrette. Using your hands, mix and massage the kale and dressing together until the kale deepens in color and softens. Taste the kale, and add up to ¼ cup of additional dressing if additional flavor is needed. Gently mix in the sunflower seeds, pumpkin seeds, and strawberries, and serve immediately.
