Kale, Beet and Strawberry Salad with Balsamic
4.9(673 ratings)Earthy beets and sweet strawberries share more than a shade of red; together they make a surprisingly balanced salad. Raw beets are sliced thin enough to be tender, avocado adds creaminess, and a quick blended balsamic glaze thickened with dates stands in for a cooked reduction. Build it on a big white platter so the colors have room to shine at the table.
- Hands-on
- 30 min
- Total
- 30 min
- Serves
- 4
- Level
- Moderate
Method
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Step 1: Blend the balsamic vinegar with the soaked dates and 1 tablespoon of the olive oil until thick and syrupy, adding a splash of soaking water if the blades stall.
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Step 2: Massage the kale with the remaining olive oil, lemon juice and salt for about 2 minutes, until the leaves soften and turn deep green.
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Step 3: Slice the beets on a mandoline into thin rounds, wearing gloves if you want to avoid pink fingers, and cut the avocados and strawberries.
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Step 4: Spread the kale over a large white platter, then tuck the beet rounds, avocado slices and strawberries in and around the leaves.
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Step 5: Zigzag the balsamic glaze across the salad, scatter over the pumpkin seeds and serve right away while the avocado is bright.
Same technique, different aisle
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