For Vinaigrette:
- 1/4 c. Prosecco Vinegar
- 1/2 c. Garlic Olive Oil
- 1 & 1/2 tsp. Dijon Mustard
- 1 clove garlic
- 1 Tbs. lemon juice
- 2 Tbs. maple syrup
- 1/4 tsp. each salt and pepper
In a blender combine all ingredients. If you don’t have a blender, simple mince garlic and whisk all ingredients together in a bowl. Set aside.
For Salad:
- 4 c. kale, washed & gently massaged
- 1/2 c. thinly sliced strawberries
- 1/4 c. chopped walnuts
- 1/4 c. green onions
- 1/4 c. cucumber, thinly sliced
- Fresh lemon, garnish
- 1 small red pepper, seeded and diced
- 1 avocado, pit removed and diced
- 1/4 c. cilantro, chopped
Toss kale into a large bowl. Add in chopped strawberries, walnuts, onions, and cucumber and gently toss to combine. Serve Prosecco vinaigrette and a squeeze of fresh lemon. Extra dressing can be stored in airtight container for up to 2 weeks in refrigerator. *Adapted from fettlevegan.com
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