Strawberry Agave Kale Salad w/ Cranberries, Beets & Pecans
Time: 10 Minutes / If making beets fresh 45 Minutes to 1 Hour
Yield: 4 Servings
(6 Item Recipe)
Naturally Vegan & Vegetarian
1 Bundle Organic Curly Kale
12 Small Organic Red Crimson Beets, boiled and cooled
1/4 Cup Organic Dried Unsulphured Cranberries
1 Cup Organic Strawberries, washed and cut in halves
1/2 Cup Organic Raw Pecans
Organic Agave for dressing drizzle
Wash Kale and strawberries. Remove center stems from kale. You can take the kale and food process it until chopped into small pieces. If you don’t have a food processor you can chop it into small pieces. Take your washed and dried strawberries with stems removed and cut into halves then set aside. In a large bowl take your kale pieces and put on bottom. Next add your cut strawberries. Then top with Pecans and Cranberries. Set 3 small beets on each salad bowl. You can also cut the beets into halves if yours are large.
Once salad is complete drizzle with agave.
I take my washed beets when I bring them home from the store and boil half of them for salads. You can prepare the beets in advance or opt for the organic jar type that are already boiled. If you are boiling them yourself you want to fill a small pan with water covering them and boil on medium until fork goes through them. Cool them. Then you can refrigerate or put them straight to your salad. If you are using canned or jarred beets be sure that you get the no salt or low sodium option.