Spring Strawberry, Mint and Kale Salad

Adapted from: oursaltykitchen.com

Makes 4 large portions 

Those first warm days of spring have us leaning away from warm and savory squashes, and toward the freshness of strawberries, mint and snap peas. This salad is spring perfection, and hearty enough to hold up in the fridge for leftovers! 

Ingredients

• 2 bunches of kale, lacinato (Tuscan) variety if available, chopped 
• 1 cup chopped spinach
• ½ lb strawberries, sliced
• 4 oz fresh snap peas, chopped
• 1 English cucumber, quartered and chopped. 
• ⅓ cup fresh mint, chopped
• ⅓ cup crumbled goat cheese
• ⅓ cup slivered almonds or pumpkin seeds

Dressing

• ½ cup olive oil or avocado oil
• 6 tablespoons balsamic vinegar
• 1-2 teaspoons honey, to taste
• ½ teaspoon sea salt
• A few grinds of fresh black pepper

Directions:

1. To prepare your dressing, combine oil, balsamic vinegar, honey, salt and pepper. Whisk until well combined. 
2. De-rib kale, then roughly chop into ribbons or bite sized pieces. Place kale in large bowl and massage well with clean hands. 
3. Add chopped spinach, cucumber, snap peas, mint and strawberries to kale. Top with dressing and toss well to combine. Top with goat cheese (if using) and chopped almonds or pumpkin seeds. 
4. If desired, serve with a protein, such as salmon, chicken or steak.