Kale & Strawberry Salad
Signature Kale & Strawberry Salad
Whether it’s a Farm-to-Table Cookout, a Hilltop Luncheon, or any number of our food events here at Tanaka Farms, there is one dish we make every single time. And that’s this Kale & Strawberry Salad. Now, while we would love to take full credit with coming up with this masterpiece on our own, it was actually the fine folks at Seabirds Kitchen that developed the recipe for this salad, using Tanaka Farms produce, way, way back in 2010 when they were just starting out in their food truck. Now, they have three (!!!) brick & mortar locations - in Costa Mesa, Long Beach, and Los Feliz. Right on, Stephanie! (If you make your way over there, our own plant-based chef, Joni, recommends the purple potato taquitos and the beer battered avocado tacos!)
Yield: About 12 servings
Ingredients
4 bunches Tanaka Farms kale (you can use curly or dino kale), torn or cut into bite sized pieces
3/4 cup olive oil
3/4 cup agave
1/3 cup lemon juice
1/4 cup apple cider vinegar
salt and pepper to taste
1 pound strawberries, sliced
1/2 cup sunflower kernels (you can sub other seeds or nuts to your liking, sliced or slivered almonds work nicely)
Optional add-ins: Dried Cranberries, Chopped dried apricots, raisins, or other dried fruit.
Method
Begin by removing the kale from the stem and tearing or chopping into bite-sized pieces.
Create the vinaigrette by whisking together olive oil, agave, lemon juice, vinegar, salt and pepper.
Reserve 1/2 of the dressing and set aside. Add remaining dressing to the kale and massage into the kale with your hands until all kale is coated and tender.
Reserve a handful of strawberries and sunflower seeds to use for topping, add the remainder to the salad and toss to combine. Sprinkle reserved berries and seeds on top and drizzle with reserved dressing.
Enjoy!
Tanaka Tip: To prepare ahead of time, follow the recipe up until you have massaged the kale. When ready to serve, complete the remaining steps.
