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Kale yeah salad

Recipe by:Chef Travis McKnight
Now Ventura, Ventura


  • Creamy strawberry lemon vinaigrette
    2 tbsp. extra virgin olive oil
    1 tbsp. lemon juice
    1 tbsp. balsamic vinegar
    1 tbsp. Dijon mustard
    1 tbsp. honey (optional)
    5 whole strawberries, stems and tops removed
    1/8 tsp. fine sea salt
    Freshly ground black pepper, to taste
  • Kale salad
    1 1/2 lb. large shrimp, peeled and deveined
    1/2 tbsp. vegetable oil
    1/4 tsp. salt
    Pinch of freshly ground black pepper
    4 cups chopped kale
    1 avocado, peeled, pitted and cubed
    1/2 mango, peeled and diced
    Strawberry slices, for garnish


To make vinaigrette: In a blender, blend ingredients on high speed until smooth. (You might want to add honey for extra sweetness, depending on how sweet your strawberries are.) Dressing can be stored in the refrigerator until ready for use.

To make salad: In a bowl, toss shrimp with oil, salt and pepper. Grill shrimp until pink and just firm, about 2 minutes per side. Place kale in a bowl, toss with dressing and add shrimp, avocado and mango. Place on serving plates and garnish with strawberry slices.

Serves 4

Califonia Bountiful