Strawberry Kale Salad with Granola Croutons
Ingredients
The salad
-
8
ounces
Tuscan kale or regular curly kale
-
½
pound
strawberries
-
4 to 5
medium
radishes
-
2
ounces
chilled goat cheese
The dressing
-
3
tablespoons
olive oil
-
2
tablespoons
lemon juice
-
1
tablespoon
smooth Dijon mustard
-
1 ½
teaspoons
honey
-
to taste
sea salt and freshly ground pepper
The granola croutons
-
1
cup
old-fashioned oats
-
½
cup
raw shelled pistachios
-
½
cup
whole almonds
-
½
cup
raw sunflower seeds
-
¼
cup
raw sesame seeds
-
1
tablespoon
fennel seeds (optional)
-
½
teaspoon
fine salt
-
¼
teaspoon
cayenne pepper
-
1
large
egg white (optional)
-
¼
cup
olive oil
-
1
tablespoon
honey or agave nectar
Instructions
- Preheat the oven to 350°F and prepare the granola by mixing oats, nuts, seeds, salt, and cayenne in a bowl.
- Add the beaten egg white, olive oil, and honey to the granola mixture and blend well.
- Spread the mixture on a baking sheet and bake for 16-19 minutes, stirring halfway, until golden.
- For the dressing, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper in a small bowl.
- Remove tough ribs from the kale, chop the leaves, and massage them with a pinch of salt until fragrant.
- Combine the kale with the dressing, then add strawberries, radishes, and crumbled goat cheese.
- Toss the salad and top with granola croutons, letting it rest for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
5mg
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