Fresh Strawberry Mint Salad

By Tess Bredesen, Cognitive Nutrition Director at Thrive, Cognitive Health Nutritionist, National Board Certified Health & Wellness Coach

INGREDIENTS

INGREDIENTS

1⁄2 c Lacinato Kale, Chopped
1⁄2 c Baby Gem Lettuce, Chopped 1/3 c Olive Oil
1 1⁄2 Tbsp Apple Cider Vinegar
1⁄2 Lemon
1⁄4 Fennel Bulb, Sliced Thin
1⁄2 c Strawberries, Sliced
1⁄2 c Watermelon Radish, Sliced Thin 1⁄2 Avocado, Sliced
1 Bunch Mint, Chopped
2 oz Nut Cheese of Choice Optional: 2 Tbsp Chives, Chopped

I recommend Kite Hill Truffle, Dill & Chive Soft Cheese or Chive Cream Cheese

PREP

1. Wash and dry the kale and lettuce gems and then coarsely chop.

2. Toss the greens with the olive oil, apple cider vinegar, and juice from lemon; allow the greens to marinate in vinaigrette while you prepare the remaining ingredients. (Marinating breaks down the tough greens, making them more tender).

3. Thinly slice the strawberries, watermelon radish, avocado, and fennel bulb.

4. Finely chop the mint (and optional chives).

5. Crumble the nut cheese.

6. Add the remaining ingredients to the marinated greens and then toss. Serve immediately.

Tasty Toppings: More herbs, fennel seeds, slivered almonds, toasted pine nuts, avocado.