A fresh Holiday salad from the Campbell family. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
PrintThe Campbell Family’s Strawberry Kale Salad
- Yield: 4 servings 1x
Ingredients
Scale
- 2 1/2 tbs balsamic vinegar
- 2 tsp pure maple syrup
- 2 tsp Dijon-style mustard
- 1 garlic clove, minced
- 3 tbs extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 1 large bunch kale, tough stems removed and leaves torn into bite-size pieces (about 6 cups)
- 1/4 big red onion, finely chopped
- 1 cup fresh strawberries, sliced in half
- 1 medium avocado, diced
- 1/4 cup walnuts, crushed
Instructions
- Prepare the dressing by combining the vinegar, syrup, mustard, and garlic, whisking until smooth. Slowly whisk in the olive oil. Season to taste with salt and pepper.
- Place the kale in a large salad bowl. Drizzle with half the dressing. Roll up your sleeves and gently massage the dressing into the kale leaves (this will help them become tender). Add the rest of the ingredients into the bowl, drizzle with the remainder of the dressing, and serve.
- Category: Appetizer or Main
- Cuisine: American
Photo by Vince Lee on Unsplash
