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Strawberry, Kale & Fennel Salad

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Try our Strawberry, Kale and Fennel Salad for a healthy lunch or dinner option!

Strawberry, Kale & Fennel Salad

INGREDIENTS

  • 1/2 bunch curly kale, ribs removed, sliced very thin
  • 1 bulb of fennel, sliced thin
  • 10 California Giant strawberries, core removed, sliced thin
  • ½ cup whole roasted almonds, chopped slightly
  • ¼ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon dijon mustard
  • juice of 2 lemons
  • zest of 1 lemon
  • kosher salt
  • fresh cracked pepper

DIRECTIONS

      • Whisk together balsamic vinegar, extra virgin olive oil, and dijon mustard, set aside.
      • In a medium bowl, toss shaved fennel with lemon juice and a generous pinch of salt, let marinate for approx 15 minutes.
      • In a large bowl, mix sliced kale with the balsamic vinaigrette and lemon zest.
      • Add the marinated fennel, toasted almonds, lemon zest, and sliced strawberries, toss gently.
      • Season with salt and pepper to taste.
Strawberry, Kale & Fennel Salad

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