The Best Kale Summer Salad

• Produce

  • 4 Finely Chopped cups 1 bunch of kale
  • 1 cup Blackberries
  • 1/2 cup Blueberries
  • 3 tbsp Cranberries, dried
  • 1/2 cup Mango
  • 1 Peach
  • 1 cup Strawberries

• Condiments

  • 2 tbsp Dijon mustard
  • 2 tbsp Honey

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Almonds
  • 1/4 cup Walnuts

• Other

  • ½ Cup Rasperries

Found on thebalancedberry.com

Description

Ingredients

• Salad:
• 1 Bunch of Kale Finely Chopped (~ 4-5 Cups; I used Lacinato, but Curly Kale also works)
• 1 Cup Strawberries, Sliced
• 1 Cup Blackberries
• 1 Diced Peach
• ½ Cup Blueberries
• ½ Cup Rasperries
• ½ Cup Diced Mango
• 3 Tablespoons Dried Cranberries
• ¼ Cup Almonds
• ¼ Cup Walnuts
• Dressing:
• 3 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons Honey (sub agave if vegan)
• 3 Tablespoons Olive Oil
• Salt and Pepper to taste

Directions

• In a small bowl, whisk together apple cider vinegar, mustard, honey, salt and pepper until combined. Slowly stream in olive oil while whisking until emulsified.
• In a large bowl, combine the kale and dressing. Massage the dressing into the kale until coated and place in the fridge to marinate for a few minutes (this is a great time to chop the fruit).
• Before serving, add the diced fruit, dried cranberries and nuts to the kale and toss until evenly combined.