It’s summer. Time to put a little fruit in your salad! This Baby Kale & Strawberry Salad from Eating Bird Food is a great balance of earthy and sweet. Kale is a great alternative to romaine. It’s filled with iron, Vitamin K, and inflammation fighting antioxidants.
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Baby Kale & Strawberry Salad
- 5 ounces Baby Kale
- 2 cups Strawberries, hulled and sliced
- 1 cup Cucumber, sliced
- 1 tablespoon fresh Mint Leaves, thinly chopped
- ¼ cup crumbled Feta
- ¼ cup dried Cranberries (fruit juice sweetened)
- ¼ cup roasted Sunflower Seeds
- Olive Oil and Balsamic Vinegar or your favorite Balsamic Dressing for topping (not included in nutrition)
Place kale in a large mixing bowl, top with all remaining ingredients and mix well.
Portion into salad bowls for serving, top with oil and vinegar or your favorite balsamic vinaigrette dressing and serve.
Serves: 4 | Serving Size: 1/4 of recipe
Per serving: Calories: 146; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 8mg; Sodium: 123mg; Total Carbohydrate: 19g; Dietary Fiber: 4g; Sugars 10g; Protein: 5g
Nutrition Bonus: Potassium: 174mg; Vitamin A: 109%; Vitamin C: 153%; Calcium: 14%; Iron: 8%
Brittany Mullins is a health coach, certified NASM personal trainer and author of the blog, Eating Bird Food. Check out her blog or follow her on Facebook, Twitter and Instagram for delicious recipes, workouts and tips for living a balanced, healthy life.
Photo courtesy of Brittany Mullins. Original recipe published on Eating Bird Food.