1 Bunch of Kale Finely Chopped (~ 4-5 Cups; I used Lacinato, but Curly Kale also works)
1 Cup Strawberries, Sliced
1 Cup Blackberries
1 Diced Peach
½ Cup Blueberries
½ Cup Rasperries
½ Cup Diced Mango
3 Tablespoons Dried Cranberries
¼ Cup Almonds
¼ Cup Walnuts
Dressing:
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Dijon Mustard
2 Tablespoons Honey (sub agave if vegan)
3 Tablespoons Olive Oil
Salt and Pepper to taste
Instructions
In a small bowl, whisk together apple cider vinegar, mustard, honey, salt and pepper until combined. Slowly stream in olive oil while whisking until emulsified.
In a large bowl, combine the kale and dressing. Massage the dressing into the kale until coated and place in the fridge to marinate for a few minutes (this is a great time to chop the fruit).
Before serving, add the diced fruit, dried cranberries and nuts to the kale and toss until evenly combined.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/kale-summer-salad/