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Strawberry Kale Salad with Honey Lemon Dressing #vegetarian #summerrecipes

Strawberry Kale Salad with Honey Lemon Dressing #vegetarian #summerrecipes

New, solid and scrumptious this make-ahead Strawberry Kale Salad is ideal for summer picnics, potlucks and gatherings. The nectar lemon dressing and sweetened pepitas take it over the top!

I love having a "go-to" serving of mixed greens each season for engaging and parties and this Strawberry Kale Salad is unquestionably my "pick" for this pre-summer and summer. It's stacked with crisp sound fixings, can be made ahead of time and gives the wonderful produce of the period a chance to sparkle.

The dressing is too basic with only three fundamental fixings, crisp lemon juice, olive oil and nectar. Include a minced clove of garlic and a touch of salt and join it all in a container with a tight cover. Shake, shake, shake and you're finished. This dressing is radiant, brilliant and matches pleasantly with the sweet berries and crunchy, salty sugar coated pepitas.


Strawberry Kale Salad with Honey Lemon Dressing #vegetarian #summerrecipes

For the candied pepitas:

  • ½ cup salted roasted pepitas
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon honey

For the dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2-2 ½ tablespoons honey start with 2, add more, to taste
  • 1 small clove garlic
  • ½ teaspoon kosher salt

For the salad:

  • 8 cups thinly sliced kale about
  • 1 ½ cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • ½ cup dried cranberries

For the candied pepitas:

  1. Preheat oven to 400˚F. Line a sheet pan with parchment. Spray parchment lightly and rub to coat with a paper towel.
  2. Combine pepitas, honey and olive oil on the prepared sheet pan. Place pan in the oven for 2 minutes then remove and stir well. Spread pepitas out to a single layer and return to oven for 3 minutes. Repeat stirring and spreading pepitas then bake for 2-3 more minutes or until a nice golden brown.
  3. Remove from oven, stir and spread out to cool. Store in an airtight container once cooled.

For the dressing:

  1. Combine all dressing ingredients in a small jar with a tight-fitting lid. Shake well.

For the salad:

  1. Place thinly sliced kale in a large bowl. Drizzle with 3 tablespoons of the dressing. Stir well with a large spatula to coat the kale with dressing. Using your hands, rub kale between your fingers for about 30-45 seconds to thoroughly coat it with the dressing.
  2. Add strawberries, blueberries and dried cranberries and gently toss to combine. Drizzle with a bit more dressing and top with candied pepitas. Pass extra dressing at the table.

For more detail : bit.ly/2ORIrBS

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