Anti-Inflammatory Strawberry & Kale Salad with Burrata

Yield: 6 servings

Time: 15 minutes

Ingredients:

• 2 cups fresh strawberries (from 1 quart), hulled

• 3 tablespoons white balsamic vinegar

• 1 tablespoon honey

• 1/2 teaspoon salt

• 1/4 teaspoon coarsely ground black pepper, plus more for garnish

• 1/4 cup extra-virgin olive oil

• 1 pound lacinato kale, stemmed and chopped (about 8 cups)

• 1/2 cup thinly sliced red onion

• 1 (4-ounce) ball burrata cheese, torn into 1/2-inch pieces

• 1/4 cup toasted chopped walnuts

Instructions:

1. Chop about 3 strawberries to equal 1/3 cup. Quarter the remaining strawberries and set aside. Process the chopped strawberries, 3 tablespoons vinegar, 1 tablespoon honey, 1/2 teaspoon salt and 1/4 teaspoon pepper in a mini food processor until smooth, about 30 seconds. Add 1/4 cup oil and pulse until combined, about 5 pulses.

2. Place chopped kale and 1/2 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 1/4 cup walnuts. Garnish with additional pepper, if desired.

Source: Eating Well

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