It’s officially spring and “From the garden to the plate” found here. STRAWBERRIES ABOUND! As does KALE AND BEETS! If you are lucky enough to be near a year round farmer’s market, then you will come face to face with all of these farm fresh foods! If you are shopping at the market, then no worries – they are going to be the foods your nearest farms are producing in early spring. We all want to “eat local”, yes?
Spring kale is the backbone of this healthy and nutrient rich salad. Contrary to what you may think, it is both tender and crisp and holds up perfectly to the rest of the salad.
Prepping for this beautiful salad couldn’t be easier!
- Roast beets in the oven wrapped in foil at 350, then peel and slice.
- Wash, hull and slice strawberries.
- Slice red onion as thin as possible then add white vinegar to pickle.
- Peel and slice the oranges (colorful blood or cara cara oranges are beautiful!)
- Soak the kale in cold water, then drain, coarsely chop and squeeze fresh orange juice on the kale. Massage the kale to further tenderize before assembling the salad.
Pickled red onions are a great staple in the refrigerator for adding crunchy goodness to any salad. A mandolin slice makes this a breeze, but it’s not necessary.
A simple vinaigrette in a mason jar will dress this salad perfectly to accompany any main protein, or top the salad with your protein… shredded roast chicken, grilled shrimp, poached or smoked salmon.
Change it up and let this salad be your go-to spring substrate to a healthy meal again and again.
- 1 teaspoon dijon mustard
- 1 tablespoon chopped shallots (finely diced)
- 1 juice of one lemon or orange (squeezed)
- 1/4 cup olive oil (or walnut oil)
- 1 teaspoon honey
- salt and pepper
|Place all ingredients in a small canning jar with lid and shake, shake, shake!|