Meatless Monday Recipe – Strawberry Kale Salad with Almonds

23 Jun

I love throwing some fruit in a fresh salad.  It just makes it more, I don’t know, summery?  Is that even a word?  Perhaps more refreshing would be the accurate description for what I am trying to explain.  In any event, here is an amazing recipe for the perfect summer salad.

Serves 6

For the basil vinaigrette:

  • 1 tablespoon shallot, minced (shallots have a sweeter, less aggressive taste than white onion so I suggest not substituting this ingredient to ensure you get the true taste of this recipe)
  • 2 tablespoons red wine vinegar
  • 10 grinds freshly ground pepper
  • 1/2 teaspoon salt
  • 1/4 bunch basil
  • 2 tablespoons low fat vegan mayonnaise
  • 6 tablespoons extra virgin olive oil

To complete the Strawberry Kale Salad with Almonds:

  • 1 bunch kale, cleaned and cut into chiffonade
  • 1 1/2 cups fresh strawberries, quartered
  • 1/4 cup slivered almonds, lightly toasted
  • 1/4 cup fresh basil, cut into chiffonade


To make the basil vinaigrette:

Place the shallot, red wine vinegar, pepper, salt, basil and mayonnaise together in a food processor or blender. With the blender or food processor running, slowly add the olive oil in a steady stream until the dressing is emulsified.

To complete the Strawberry Spinach Salad with Almonds:

Toss the kale with the basil vinaigrette. Let sit for 10-15 minutes, or until the kale begins to become tender.

Divide the salad into 6 servings and top with berries, almonds and sliced basil.



Until next time,

Have a fit and fabulous day!





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