Description
Sweet strawberries and peppery kale meet salty feta in this simple salad. A light vinaigrette ties it all together.
Ingredients
Units
Scale
- 1 1/2 cups (355 ml) chopped fresh Kale
- 1 1/2 cups (355 ml) chopped fresh strawberries
- 1/3 cup Bulgarian Feta
- 1-2 tablespoons chopped fresh mint
- 1/2 tbsp olive oil
- 1/2 tbsp rice vinegar
Instructions
- Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place in a large bowl.
- Drizzle the olive oil over the kale and massage it with your hands for about 1 minute, squeezing and rubbing the leaves until they darken slightly and become tender. This makes a big difference in texture.
- Hull the strawberries and cut them into quarters or thin slices.
- Chop the fresh mint leaves.
- Add the strawberries and mint to the kale. Crumble the Bulgarian feta over the top using your fingers for irregular, rustic pieces.
- Drizzle with the rice vinegar, toss gently, and serve immediately.
Notes
- Massage the kale with a little olive oil before adding other ingredients to soften it and enhance its flavor.
- For a sweeter salad, use honey or maple syrup in addition to or instead of the rice vinegar in the vinaigrette.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the strawberries may release moisture over time.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
- Cholesterol: 5