INGREDIENTS
Champagne Vinaigrette:
1/2 cup olive oil
1 clove garlic
1/4 cup champagne vinegar
2 tablespoons maple syrup
1 1/2 teaspoon dijon mustard
1 tablespoon lemon juice
1/4 teaspoon each salt + pepper

Salad:
4 cups kale, washed and gently massaged
1/2 cup thinly sliced strawberries
1/4 chopped walnuts
1/4 cup green onions
1/4 cup cucumber, thinly sliced
fresh lemon, garnish

DIRECTIONS
In a blender combine online oil, garlic, champagne vinegar, maple syrup, dijon mustard, lemon juice, salt, and pepper. If you don't have a blender or would prefer more of an oil + vinegar style dressing, simply mince garlic and whisk all ingredients together in a bowl. Set aside.

Remove leaves from stems by tearing the leaves downward. Toss kale stems in the compost (my dog loves to eat them, too!) and tear or rip kale leaves into bite-sized pieces. Wash in a colander, using to hands to gently squeeze and 'massage' the kale, so it becomes slightly less crunchy. Pat or shake off excess water, and toss kale into a large bowl. Add in chopped strawberries, walnuts, onions, and cucumber and gently toss to combine. 

Serve with champagne vinaigrette and a squeeze of fresh lemon. Extra dressing can be stored in an airtight container for up to 2 weeks in the fridge. Enjoy!

With less than a week 'till Easter, the days are getting longer and the trees are sprouting buds. Spring has officially sprung! I've been enjoying running with my pup Maddie in the warm, balmy weather, and here in California, our garden strawberries are even starting to ripen. That's where this recipe inspiration came from- have to eat up the strawberries before the caterpillars do! This is our simple, garden-fresh version of a classic strawberry walnut salad. The tangy champagne vinaigrette is my favorite and blending it helps keep it creamy and light. This sweet salad balances perfectly on a bed of slightly bitter, crunchy kale- though we do massage it to make it a little less intimidating. Add some green onions and a squeeze of lemon and let's eat!