Strawberry Hempseed Kale Salad with Lemon Vinaigrette
A simple massaged kale salad gets an anti-inflammatory boost from antioxidant rich strawberries and essential fatty acids from hemp seeds. This is an easy make-ahead salad that can be stored in the fridge for 2-3 days, eaten as a side dish or on its own topped with a lean protein.
1 bunch of curly green kale, de-stemmed and roughly chopped into pieces
¼ tsp. coarse sea salt
½ small yellow onion, diced
8 fresh strawberries, hulled and sliced
¼ cup packed fresh basil leaves, leaves stacked, rolled and thinly sliced
4 Tbs. hulled hemp seeds
½ cup olive oil
¼ cup fresh lemon juice (about 1-2 lemons squeezed)
3 Tbs. honey
½ tsp. sea salt
¼ tsp. freshly cracked black pepper
To make the salad:
1. In a medium bowl, sprinkle the kale with coarse sea salt. With clean hands, gently massage the kale between your fingertips for 30-60 seconds until the leaves begin to wilt and turn bright green. If excess water comes out of the kale, gently blot kale with a fresh paper towel as this liquid may taste bitter.
2. Add the onion, strawberries, basil, and hemp seeds to the bowl and toss to combine.
To make the dressing:
Add all Lemon Vinaigrette ingredients together in a small mason jar or bowl. Secure lid and gently shake, or if using a bowl, use a small wire whisk to combine ingredients.
Add desired amount of dressing to salad.
-If using baby kale, you do not need to massage the leaves as they are already tender.
-Extra vinaigrette will store in the fridge for 5 days in an airtight container.
Essential fatty acids
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.