Massaged Kale, Strawberry, and Feta Salad
Servings
10Serving size
1 cup
COOKING TIME
<30 minutes
This salad is best fresh but will keep overnight in the refrigerator.
Ingredients
| 14 ounces Kale, raw (stems and ribs removed) |
| 3 cup, sliced Strawberries |
| 1 cup grated Carrots, raw |
| 1/2 ounce Feta cheese |
| 1/2 cup Olive oil |
| 1/4 cup Balsamic vinegar |
| 2 Tbsp. Lemon juice |
| 2 clove Garlic, raw (minced) |
| 2 Tbsp Fresh basil (chiffonade) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Remove the fibrous ribs from the kale, rip into bite-sized pieces, and then using clean hands, rub the leaves together for 2-3 minutes, until they become tender and dark green.
Toss the strawberries, carrot, and feta with the kale and set aside.
In a separate bowl or jar with a lid, whisk or shake together the olive oil, balsamic vinegar, lemon juice, garlic, basil, salt, and pepper.
Toss salad with dressing just before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.