‘Tis the season — strawberry season!
It comes but once a year, and it doesn’t last long. Make the most of it, with this yummy recipe shared by the Growers Market of Fuquay-Varina.
And for more farmers market fun, click here.
Strawberry Kale Salad
Serves 2 to 4
For the salad:
6 cups fresh organic baby kale (If using traditional kale, pour an extra few teaspoons of oil onto the greens first and massage it in with your hands for 1 minute, to soften.)
1 pint organic strawberries, hulled and sliced
1-2 avocados, peeled, pitted and diced
4 ounces crumbled goat cheese, or other soft cheese
1/4 cup chopped pecans, toasted
Half a small red onion, thinly sliced
Toss all ingredients together. Top with dressing.
White Balsamic Vinaigrette Dressing:
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar
3-4 tablespoons honey
1/2 teaspoon sea salt
1/4 teaspoon freshly-cracked black pepper
Whisk all ingredients together until combined. Toss with salad and serve immediately.
