Sarah wanted to develop a summery version of our favorite raw Kale Salad with Apple and Currants to accompany our Memorial Day Picnic menu. She suggested we use strawberries and I added the creamy vegan basil dressing (originally developed as a dip for steamed artichokes). Grassy ribbons of kale+ sweet basil dressing= heaven. Tangy strawberries and crunchy almonds add sweetness and depth of flavor. Teamwork friends.
Raw Kale Salad with Strawberries and Almonds
1 bunch kale, cut into chiffonade
1 x Creamy Vegan Basil Vinaigrette, see recipe below
1-1/2 cups fresh strawberries, quartered
¼ cup slivered almonds or pine nuts, lightly toasted
¼ cup fresh basil, cut into chiffonade
Wash and dry kale ribbons. Toss with basil vinaigrette 10-15 minutes before serving so kale has time to soften. Arrange on serving platter then top with berries, almonds and fresh basil just before serving.
Creamy Vegan Basil Dressing
makes ¾ cup
1 tablespoon shallot, minced
2 tablespoon red wine vinegar
10 grinds freshly ground black pepper
½ teaspoon sea salt
¼ cup basil
2 tablespoons Veganaise or mayo
6 tablespoons extra-virgin olive oil
Combine all ingredients except olive oil in a food processor or blender. With mixer running, add olive oil in a slow steady stream until dressing is emulsified. Keeps in refrigerator for about a week. Yay this salad got featured on the Meatless Monday site!