I cannot take all the credit for this salad. Last weekend, I visited my mom and sister in Texas and learned this yummy recipe from them (of course, I changed it a tad to my taste).
Raw food is so good for you and so is kale. So, this little cold, refreshing salad is a homerun.
This strawberry kale salad is perfect for a side salad at dinner or just an addictive lunch bite. The sunflower seeds give it a little crunch and the apple cider vinegar really erases the potent taste of the rich kale.
You will need: 1 bag (or head) of kale, ½ cup raw sunflower seeds, ½ zucchini, 1 avocado, 5 tbsp. Newman’s Own Raspberry Vinaigrette, 5 strawberries, 5 tbsp. apple cider vinegar.
First, dump your kale into a large mixing bowl. Pour your apple cider vinegar on top of the fresh kale leaves. This is an important part – massage the vinegar into the leaves with your hands. This may take about 10 minutes. (No joke, do not skip out on this part).
After massaging the vinegar in, add in the raspberry dressing and massage once again for about 5 minutes.
Mash up aw hole avocado into a green paste. Once, it looks like unseasoned guacamole, add this into the kale mixture and massage once again.
I used a vegetable spiral slicer to make zucchini noodles. You only need about ½ of a zucchini; but feel free to add more to the salad mixture. Mix these in with your hands.
Add ½ cup of raw sunflower seeds. These do not have salt in them (so way better for you!)
Lastly, chop up tiny pieces of strawberry and gently fold them into your salad. Set in the fridge and enjoy for dinner, chilled. Or box it up for a little yummy work lunch the next day.