Kale and Strawberry Salad

The other weekend at Aeon, I saw boxes of Korean strawberries. They looked very fresh and beautiful. So I picked up a box even though I had no idea what I was going to do with them.

At first I thought they might come in handy as decorations for a cake that I might bake. Or if they had no other use, I could just eat them as is. 

Then I picked up a packet of kale. I was going to make kale chips. Hah! 

When I finally got down to it, I realized that my kale was not in tip top condition. Many of the leaves were yellowing. I only managed to salvage a handful or two. 

Since there was not enough to make kale chips and my imaginary cake (to be decorated with strawberries) did not materialize, I had to find something to do with the lovely strawberries.

That was when I searched for kale and strawberry salad. There were lots of recipes for the salad with all sorts of toppings and dressings. Since I had an awesome Sauteed Garlic Dressing at my disposal, I could make my own version of the salad.

I had a few leaves of romaine lettuce and I added those into the salad along with some sliced onions and half an avocado. All that tossed in dressing and I was good to go. 

But.... but..... the serving was too small. And I was so hungry. I need proteins. I needed more bulk. So.

Bulk it up I did, with leftover pasta salad and cocktail sausages. Oh wow, this salad was so good. The strawberries contributed bursts of sweetness to the salad.

So you see, you can practically chuck anything (within reason) into a salad and with a good dressing, it would turn out delicious.

One thing to remember with kale, give it a good massage with some salad dressing first before serving.

Kale and Strawberry Salad

Recipe source : Phong Hong

Ingredients :

- some kale leaves, torn into smaller pieces

- a handful of strawberries, sliced into halves

- a small onion, sliced

- 1/2 avocado, cubed

- a few tablespoons of sauteed garlic dressing (or your favorite dressing)

Method :

1. Place kale in a mixing bowl and add two tablespoons of dressing. Massage the leaves until softened and set aside for an hour in the fridge. 

2. Add strawberries and sliced onion and add extra dressing of necessary. Toss to mix and serve.