Spring Goddess Salad

April 04, 2015

The strawberries up in the Bay Area are rockin it right now. If you haven't already done so go get yourself a basket or two or three of fresh organic strawberries from your Farmer's Market. You will thank me for it later. 

  • 1 bunch of kale
  • 1 cup sliced strawberries
  • 1/2 cup of blueberries
  • 1/4 cup of toasted slivered almonds
  • 1 avocado 
  • juice from 1 lemon
  • 2 tablespoons of olive oil
  • 2 - 3 fresh crushed mint leaves
  • salt & pepper to taste

Take the leaves off the stem and tear into bite-sized pieces. A fast and easy way to do this is to hold the bottom of the stem with one hand. Using your other hand, grab at the bottom and run your hand upwards pulling the leaves off the stem.  

In a mixing bowl, add your olive oil, crushed mint, salt, lemon juice and kale. Massage the dressing into the kale for a minute or two until it become soft and darker in color. This technique will bring out the flavors and make the kale easier to chew.

Next add your strawberries, blueberries and toasted slivered almonds into the bowl and mix well.

Divide into 2 servings and top each plate with a generous portion of sliced avocado. 





Also in Dr. Dawna Ara, DACM


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