Ingredients
The following ingredients have 2 Servings
- 2-4 cups chopped kale, removed from stem
- 2 TBSP extra virgin olive oil
- pinch of salt
- 1 cup chopped strawberries
- 1/4 cup crumbled feta
- 1/2-3/4 cup candied walnuts
- 10 blanched asparagus spears
- 1/4 cup extra virgin olive oil
- 2-3 TBSP balsamic vinegar (or to taste)
- 1 TBSP red wine vinegar
- 1 TBSP dijon mustard
- 1 tsp honey
- 1 clove garlic (smashed and minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instruction
- After washing and drying your kale, remove the ribs/stem from each kale leaf.
- Tear or chop the kale into bite-sized pieces.
- Pour a little olive oil in your hands and work your way through the kale, massaging the leaves until they darken in color and tenderize.
- Finish it off with a pinch of salt and combine with strawberries, candied walnuts, and asparagus.
- For the dressing, add all ingredients to a mason jar and shake well. Drizzle as desired over your salad. Leftover dressing can be kept tightly sealed in the fridge for several days.
- Top with feta and dig in!
