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FOR THE SALAD:

4 cups chopped kale, stems removed                        1 cup sliced strawberries

1 avocado, chopped                                                    1/3 cup sliced almonds

1/3 cup feta cheese                                                    Salt to taste

 

FOR THE LEMON POPPY SEED DRESSING:

2 Tbsp olive oil                                                            2 Tbsp fresh lemon juice

1/2 tsp honey                                                               1/2 tsp poppy seeds

1/8 tsp salt and fresh ground pepper

 

Put the kale in a large bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender.

Toast sliced almonds in frying pan until fragrant.

Add the strawberries, avocado, almonds, and feta cheese. Toss gently.

In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well.

Pour the dressing over the salad and toss to coat.

 

Serves 4.

 

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