Kale and Strawberry Salad
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,
Ingredients
For the Citrus-Mint Vinaigrette
- 1/2 cup Juice of 1 naval orange
- 1/4 cup Juice of 1 lime
- 1 1/2 tbsp white wine vinegar
- 1 tbsp real maple syrup
- 1 small shallot, minced
- 1 tbsp chopped fresh mint
- Generous pinch of salt
- Freshly ground pepper, to taste
- 3/4 extra-virgin olive oil
For the Greens and Toppings
- 2 bunches lacinato kale, washed and dried, stems removed and thinly sliced
- 1/4 cup raw or toasted sunflower seeds
- 1/4 cup raw or toasted pumpkin seeds
- 1 pint fresh, organic strawberries, rinsed, hulled, and sliced
Instructions
- 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.
