Strawberry Walnut Kale Salad with Creamy Prosecco Vinaigrette

strawberry-walnut-kaleFor Vinaigrette:

  • 1/4 c. Prosecco Vinegar
  • 1/2 c. Garlic Olive Oil
  • 1 & 1/2 tsp. Dijon Mustard
  • 1 clove garlic
  • 1 Tbs. lemon juice
  • 2 Tbs. maple syrup
  • 1/4 tsp. each salt and pepper

In a blender combine all ingredients. If you don’t have a blender, simple mince garlic and whisk all ingredients together in a bowl.  Set aside.

For Salad: 

  • 4 c. kale, washed & gently massaged
  • 1/2 c. thinly sliced strawberries
  • 1/4 c. chopped walnuts
  • 1/4 c. green onions
  •  1/4 c. cucumber, thinly sliced
  • Fresh lemon, garnish
  • 1 small red pepper, seeded and diced
  • 1 avocado, pit removed and diced
  • 1/4 c. cilantro, chopped

Toss kale into a large bowl. Add in chopped strawberries, walnuts, onions, and cucumber and gently toss to combine. Serve Prosecco vinaigrette and a squeeze of fresh lemon. Extra dressing can be stored in airtight container for up to 2 weeks in refrigerator.     *Adapted from fettlevegan.com

www.carterandcavero.com