Strawberry Kale Salad
Ingredients
- 4 cups Certified SC Grown kale, stems removed and leaves chopped
- 2 tablespoons extra virgin olive oil, plus more for serving
- Pinch of salt
- 1 cup Certified SC Grown strawberries, chopped
- 10 Certified SC Grown asparagus spears
- ½ cup Certified SC pecans, chopped
- ¼ cup crumbled feta cheese
- Balsamic vinegar, to taste
Instructions
- Bring a pot of water to a boil. Add the asparagus and blanch for 2–3 minutes, until bright green and crisp-tender. Transfer immediately to ice water. Drain well and chop into bite-sized pieces.
- Wash and thoroughly dry the kale. Remove the tough ribs and stems, then tear or chop the leaves into bite-sized pieces.
- Place the kale in a large bowl. Add 2 tablespoons olive oil and massage it into the leaves until they darken in color and begin to soften.
- Add a pinch of salt, then gently toss with the strawberries, pecans, and asparagus.
- Drizzle with balsamic vinegar and additional olive oil to taste.
- Top with crumbled feta and serve.
