This summer salad uses in-season fruits and vegetables, along with the nuts and seeds of LÄRABAR Renola for a finishing crunch. A lemony dressing ties everything together. This recipe is paleo-friendly, vegan, and gluten free.
Yields: 4 servings
Prep time: 15 minutes
Pairing suggestion: Berry Renola
- 1 package baby kale (about 6 cups)
- 2 cups sliced strawberries
- 2 avocados, cubed2 packages Berry Renola
- 1 tsp sea salt
- freshly cracked black pepper
- ¼ cup sliced almonds
- juice of 1 lemon
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, finely minced
Make dressing by combining olive oil, lemon juice, balsamic vinegar, garlic, and Dijon in a jar. Cover and shake until emulsified.
Combine kale, avocado, strawberries in a salad bowl and toss in dressing. Add a little bit at a time, making sure not to add too much. Add salt and pepper to taste.
Plate the salads, finishing by sprinkling the almonds and Berry Renola on each plate.