This delicious salad makes a meal all by itself. Even better, it provides your daily nutritional dose of Vitamin C thanks to the kale, strawberries, and red onion.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
2 ½ Tbs. balsamic vinegar
2 tsp. pure maple syrup
2 tsp. Dijon-style mustard
1 garlic clove, minced
3 Tbs. extra-virgin olive oil
Salt and freshly ground pepper to taste
1 large bunch of kale, tough stems removed and leaves torn into bite-size pieces (about 6 cups)
1/4 of a red onion, finely chopped
1 cup fresh strawberries, sliced in half
1 medium avocado, diced
1/4 cup walnuts, crushed