I've been eating a lot of kale lately. It's so good for you! I was looking for something different to try and came across this recipe for Raw Kale and Strawberry Salad on Full Circle's blog. I usually cook my kale but this recipe was for raw kale so thought I would give it a try. The recipe calls for red and green kale but I only had one bunch of red on hand so that is what I used and I halved the recipe. It made a few servings so I put the rest in the fridge and took it to work for lunch the next day. The kale seemed fine but the strawberries started to get a little mushy so this salad doesn't work too well for leftovers.
I used my strawberry corer on the strawberries. This isn't a tool I probably would have ever thought about buying but I got it in my swag bag from IFBC (International Food Blogger Conference) last year. I rarely use it, it just seems like it's not worth the trouble for a couple of strawberries but since I had a lot of strawberries to do it saved a lot of time. Below is the recipe I used which is halved from the recipe on Full Circle's blog linked above.
1 bunch red kale
1 large lemon
½ tsp salt
½ tsp fresh ground black pepper
2 tbsp olive oil
½ cup ripe strawberries, sliced
¼ cup toasted pumpkin seeds
Wash kale and remove stems and cut into bite sized pieces.
Squeeze the juice of the lemon over the kale, add the salt and, with clean hands, massage the kale until it just begins to break down and become tender, about 2 minutes (this process helps break down the starches in the kale that can be a bit tough and harder to digest).
Add the pepper, olive oil, strawberries and toasted pumpkin seeds. Toss to combine and serve immediately.