May is a summer tease. It brings fresh, tender kale and the sweetest garden-fresh strawberries. My Strawberry Kale Salad is an easy way to enjoy a clean eating lunch or dinner.
Kale is the base of this salad. It is often difficult to enjoy kale in a salad because it may be bitter or have a tough texture. Removing the stems, cutting the kale into pieces and massaging the greens goes a long way to making enjoyable, tender bites.
To massage your kale, drizzle the kale pieces with olive oil and, in a large bowl using your hands, massage and manipulate the kale until it becomes tender. It only takes about 5 – 8 minutes. I will sometimes add a few very thin slices of fresh garlic with the oil, if the salad pairs well with the garlic flavor.
I hope you enjoy this salad and give raw kale a try in more of your summer salads.
- 1 bunch of beets, about 4 beets
- Olive oil
- 1 bunch of kale
- ½ teaspoon chopped, fresh garlic
- ¼ teaspoon salt
- ½ teaspoon orange zest
- 1½ cups prepared quinoa
- 1 cup chopped strawberries
- ½ cup chopped walnuts or toasted and chopped pecans
- Strawberry Balsamic Dressing
- Strawberries, to garnish
- Peel and chop the beets, drizzle of olive oil and roast on a baking sheet at 400ºF until tender, about 10-20 minutes depending on the size if pieces. Allow to cool.
- Remove the stems from the kale and discard. Chop the leaves into bite-sized pieces; set aside in a large bowl.
- In a small bowl, using a spoon mash the garlic with the salt to make a paste. Add 2 tablespoons of olive oil and orange zest. Add the garlic and oil mixture to the kale. Using your hands, tenderize the kale by gently massaging it. Mix in the quinoa.
- In a medium mixing bowl toss the cooled beets with Strawberry Balsamic Dressing, to taste.
- Top the kale with the beets, strawberries and nuts. Serve.