This feels like a restaurant salad to me. Something that I would easily order when out, take a few bites and then think, I could easily recreate this at home. (And then be annoyed that I spent $12 on a salad.)
Baby kale, marcona almonds, strawberries, manchego cheese in a lavender and poppy seed dressing. It’s pretty simple to throw together, yet steals the show with it’s bright, juicy, creamy pairings.
I’ve been using lavender in a few dishes as of late and while it’s really easy to go overboard and turn the meal into a perfume, I find that just a tiny little bit creates a ‘what’s in this?’ type of feel.
It’s like vanilla. You know when vanilla is used appropriately; the dish feels warm and inviting, but not too strongly of vanilla. Same with lavender. It should feel slightly floral, but not so much so that you take a bite and think, ‘wow. this lavender!’
For my fellow foodies, if you’re looking for another ingredient to stock your pantry with- lavender sugar is it! If that feels like too much work, it’s OK. Omitting it will still get the job done.
Marcona almonds are worth seeking out, even though they are more expensive than regular almonds. Like most items, I find that Trader Joe’s has the best price for them. If you haven’t had one before, be prepared to set some of your paycheck aside every month for a bag. They are so addicting; I snack on them constantly and love adding them to salads and cheese plates.
Manchego cheese is my one-true love, something that was completely reinforced earlier this summer when BL and I split a block of it every night in Spain and Portugal. It became our little ritual of sorts. We’d stop by the market on the way back to our place for a simple happy hour: manchego and box of berries, wine or beer for BL, sparkling water for me. When I die, I’m pretty sure I’d like manchego served in my honor.
P.S.- you can find baby kale in the bagged salad section of most grocery stores. No baby kale!? Try mixed greens, finely shredded Tuscan kale (10x better than curly kale), or baby spinach as a last resort.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Strawberry Kale Salad with Lavender Dressing. You’ve gotta try this healthy salad, perfect for summer! Vegetarian and Gluten-free.
- 4 cups baby kale
- ¼ cup shaved manchego
- ¼ cup toasted marcona almonds(can sub pecans or walnuts)
- 1 cup sliced strawberries
Lavender Poppyseed Dressing:
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup Olive oil
- 1 teaspoon honey
- 2 teaspoons poppy seeds
- 1 teaspoon lavender sugar (see notes)
- Salt/pepper to taste
- Whisk together the ingredients for the dressing and taste for seasoning, adding more salt/pepper if needed.
- Combine all ingredients for salad in a large bowl: kale, sliced strawberries, almonds and shaved manchego.
- Right before serving, toss dressing with salad and serve.
If you don’t have lavender sugar, you can crush 1/2 teaspoon lavender with 1 teaspoon sugar to make your own. While you can omit it, I think it gives a lovely floral flavor that works perfectly with the strawberries and poppyseeds.