The Pink Salad

(I've found this pink kale to be one of the most tender and sweet of all the kales. Try this recipe where it's used raw to maximize the nutritional value. Make sure to massage the kale thoroughly. It's key to making the salad!)


1 bunch of kale
1 cup of strawberries
half of a shallot
3 tbsp of olive oil
splash of champagne vinegar
squeeze of lemon
pinch of sea salt
crumbled goat cheese
toasted walnuts


Wash Kale well and let dry. In a mixing bowl, drizzle 1 tbsp on olive oil on to the kale and massage until the leaves turn bright green and soften. Using a food processor or blender, blend 1/2 cup of strawberries and half a shallot 'til smooth. Add a splash of champagne vinegar, a squeeze of lemon, a pinch of sea salt and 2 tbsp of olive oil. Pulse 1 or 2 more times to blend. Quarter remaining strawberries and toast walnuts under a hot broiler for 30-40 seconds. Toss kale, strawberries, walnuts, goat cheese and dressing 'til evenly coated. Serve and enjoy!

(recipe adapted from