BOISE, Idaho — SALAD INGREDIENTS
- 4 C. kale, chopped
- 1/2 C. blueberries
- 1/2 C. strawberries, sliced
- 1/4 C. sunflower seeds or almond slices, toasted (see note)
- 1/4 C. carrots, shredded
- Pinch of salt
HONEY LEMON VINAIGRETTE INGREDIENTS
- 5-6 T. avocado oil (can sub olive oil)
- 1/2 shallot, minced
- 1 T. honey
- 1 t. Dijon mustard
- 1/4 t. fresh lemon zest
- 2 T. lemon juice
- Salt and pepper to taste
Prepare the dressing. Mix together the honey and Dijon mustard together in a small bowl. Stir in remaining ingredients, season with salt and pepper to taste. Set aside.
Assemble the salad by placing kale and carrots in a large bowl. Add a pinch of salt and the toasted nuts. Gently fold in the berries.
To dress the salad drizzle half of the dressing around the interior rim of the bowl. Toss with your hands gently to coat. Add more dressing if necessary. Makes two dinner salads or four side salads.
Note: To toast nuts bake at 350F for 5-10 minutes until golden in color.