Strawberry Kale Salad

two bowls of salad with strawberries, dressing, and lemon

Drizzled with a vegan buttermilk-style dressing, this Strawberry Kale Salad is the perfect light meal for swelteringly hot summer days. It's makes a great lunch, but it's also perfect for dinner.

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Prep Time 15

Course Salad

Cuisine American

Servings servings

Calories 338 kcal

Equipment

Blender

Ingredients

For the Dressing

½ cup almond or soy milk
2 teaspoons apple cider vinegar
½ cup raw cashews soaked for two hours, rinse and drained
1 tablespoons lemon juice
1 teaspoons Dijon mustard
½ teaspoon sea salt
1 clove garlic
2 tablespoons fresh chives chopped

For the Salad

5 ounces baby kale
1 pint strawberries sliced
3 endives sliced
¼ cup sunflower seeds roasted

Instructions

Make the dressing:
Mix together the apple cider vinegar and non-dairy milk, and let sit for 10 minutes. It will curdle, which is what you want. Place the curdled milk in a blender along with the cashews, lemon juice, mustard, sea salt, and garlic. Blend until smooth and creamy. If the dressing seems too thick, add water, a teaspoon at a time. Stir in the chopped chives.
Make the salad:
Toss together the baby kale, strawberries, and endives in a large bowl. Drizzle on the dressing and top with the roasted sunflower seeds.

Nutrition

Calories: 338kcal