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Anti-Inflammatory Strawberry & Kale Salad with Burrata

Ingredients

2 cups

fresh strawberries (from 1 quart), hulled

3 tablespoons

white balsamic vinegar

1 tablespoon

honey

½ teaspoon

salt

¼ teaspoon

coarsely ground black pepper, plus more for garnish

¼ cup

extra-virgin olive oil

1 pound

lacinato kale, stemmed and chopped (about 8 cups)

½ cup

thinly sliced red onion

1 (4-ounce) ball

burrata cheese, torn into ½-inch pieces

¼ cup

toasted chopped walnuts

Instructions

STEP 1

Chop about 3 strawberries to equal ⅓ cup. Quarter the remaining strawberries and set aside.,

STEP 2

Process the chopped strawberries, 3 tablespoons vinegar, 1 tablespoon honey, ½ teaspoon salt and ¼ teaspoon pepper in a mini food processor until smooth, about 30 seconds. Add ¼ cup oil and pulse until combined, about 5 pulses.,

STEP 3

Place chopped kale and ½ cup onion in a large bowl; drizzle with the dressing. Using clean hands, massage the mixture until the kale is well coated and slightly tender, about 2 minutes.,

STEP 4

Add the reserved quartered strawberries; toss to combine. Transfer to a large serving dish. Top with burrata pieces and sprinkle with ¼ cup walnuts. Garnish with additional pepper, if desired.

Nutrition Facts

(per serving)

Calories:

264 calories

Servings:

4 servings

Carbohydrates:

14 g

Fat:

22 g

Fiber:

4 g