With unusually warm weather here lately, the garden is sprouting and some plants are producing already. Our kale tripled in size this week, so I decided to harvest some of the leaves while they were still unbelievably tender. Baby kale is also often available in the produce section of local grocery stores. This poppy seed dressing takes less than 2 minutes to make and it tastes much better and much fresher than the store-bought varieties. You can substitute any kind of nuts for the walnuts–sliced almonds, chopped hazelnuts, or pumpkin seeds would be good too.
4 cups chopped gently torn baby kale, stems removed
Pinch of sea salt
1 cup sliced organic strawberries
1 avocado, chopped
1/3 cup roughly chopped walnuts
1/4 cup feta cheese
Lemon Poppy Seed Dressing
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 tsp. honey
1/2 tsp. poppy seeds
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1. Put the kale in a large salad bowl and sprinkle with a pinch of sea salt. Toss.
2. Add the strawberries, avocado, walnuts, and feta cheese. Toss gently.
3. Combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Whisk until mixed well.
4. Pour the dressing over the salad and toss to coat. Serve.
Adapted slightly from Two Peas & Their Pod