15 May, 2014
Strawberry Kale Chopped Salad with Avocado Balsamic Dressing
I recently came across a recipe contest that was calling for salad recipes that somehow included 3 things: avocado, olive oil, and almonds. Oh my. This is the salad recipe that was born.
I have been in love with chopping kale in my food processor lately. I am not sure exactly what it does to the kale but I just think it tastes better. Maybe it just helps all of the flavors come threw because you are getting an even bite instead of a fork full of a big kale leaf. Whatever it is…it works.
This salad is a great way to use those sweet and juice red strawberries (or even peaches would be lovely) of summer. The beans and grains in here keep me full for a long time and the nuts add a nice crunch. I have also been known to use pumpkin seeds to switch up the almonds. Eating green vegetables isn’t hard when you have a salad like this!
Ingredients
- 2 heads kale washed and removed from stems
- 1 cup black beans cooked
- 1 cup spelt berries cooked (barley, faro, or quinoa would work too)
- 16 strawberries washed, stemmed, and chopped
- 1/4 cup slivered almonds any nut or seed would work too
- Dressing:
- 1 avocado pit and skin removed
- 4 Tbsp Balsamic vinegar
- 1/4 cup + 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 2 garlic cloves peeled
- 1/4 cup yellow onion peeled and lightly chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup water + more as needed
Instructions
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For the dressing, add all of the ingredients into a blender and blend until smooth. Add more water if you like a thinner dressing. Store dressing in a jar for about 1 week.
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In a food processor (you are going to have to do this is 4 batches) pulse 1/4 of the kale a few times until chopped like ribbons.
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Add chopped kale to a bowl and process the rest of the kale in 3 more batches.
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Add the rest of the ingredients to the bowl.
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Serve with the dressing.
Recipe Notes
*Choose organic ingredients when possible
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