Ingredients
Scale
- 4 handfuls baby kale (or arugula)
- 1 ripe avocado, peeled, pitted and diced
- 2 cups strawberry halves
- 1 cup blackberries
- 3 Tbsp. toasted pine nuts
- 2 Tbsp. olive oil
- 4 Tbsp. red wine vinegar
- 1 Tbsp. honey
- 1/2 tsp salt
- 1/4 tsp. freshly ground pepper
Instructions
- In a large bowl combine the kale, avocado, strawberries and blackberries. Set aside.
- In a small pan over medium heat, scatter the pine nuts. Toast until just browned and the oils release creating a nutty aroma.
- Add pine nuts to salad.
- In a small bowl, whisk the olive oil, red wine vinegar, honey, salt and pepper until fully combined.
- Arrange salad on two plates.
- Dress with vinaigrette.
