Kale yeah salad
This isn't called the "Kale yeah salad" for nothing! In fact, it may be the best kale salad ever, thanks to a handful of California-grown ingredients that make this a simply satisfying meal.
Chef Travis McKnight Now Ventura
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Creamy strawberry lemon vinaigrette
2 tbsp. extra virgin olive oil
1 tbsp. lemon juice
1 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. honey (optional)
5 whole strawberries, stems and tops removed
1/8 tsp. fine sea salt
Freshly ground black pepper, to taste
1 1/2 lb. large shrimp, peeled and deveined
1/2 tbsp. vegetable oil
1/4 tsp. salt
Pinch of freshly ground black pepper
4 cups chopped kale
1 avocado, peeled, pitted and cubed
1/2 mango, peeled and diced
Strawberry slices, for garnish
To make vinaigrette: In a blender, blend ingredients on high speed until smooth. (You might want to add honey for extra sweetness, depending on how sweet your strawberries are.) Dressing can be stored in the refrigerator until ready for use.
To make salad: In a bowl, toss shrimp with oil, salt and pepper. Grill shrimp until pink and just firm, about 2 minutes per side. Place kale in a bowl, toss with dressing and add shrimp, avocado and mango. Place on serving plates and garnish with strawberry slices.