Anti Inflammatory Strawberry & Kale Salad with Burrata
This strawberry-and-kale salad with burrata is a delicious, nutrient-packed dish that offers a host of anti-inflammatory benefits. The base of tender lacinato kale is rich in antioxidants, while sweet, juicy strawberries provide a healthy dose of vitamin C and anthocyanins, known for their powerful anti-inflammatory properties. Creamy burrata balances the earthy greens perfectly. It’s perfect as a side dish, or make it a meal by topping it with grilled chicken or cooked whole grains.
Ingredients
- 2 cups fresh strawberries (from 1 quart), hulled
- 3 tablespoons white balsamic vinegar
- 1 tablespoon honey
- � teaspoon salt
- � teaspoon coarsely ground black pepper, plus more for garnish
- � cup extra-virgin olive oil
- 1 pound lacinato kale, stemmed and chopped (about 8 cups)
- � cup thinly sliced red onion
- 1 (4-ounce) ball burrata cheese, torn into �-inch pieces
- � cup toasted chopped walnuts
Directions
- Chop about 3 strawberries to equal ? cup. Quarter the remaining strawberries and set aside. Process the chopped strawberries, 3 tablespoons vinegar, 1 tablespoon honey, � teaspoon salt and � teaspoon pepper in a mini food processor until smooth, about 30 seconds. Add � cup oil and pulse until combined, about 5 pulses.
- Place chopped kale and � 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. Add the reserved quartered strawberries; toss to combine. Transfer to a large serving dish. Top with burrata pieces and sprinkle with � cup walnuts. Garnish with additional pepper, if desired.
