Sandy’s Food for Thought Kale Chip Salad with Spicy Strawberry Salsa and Avocado-Lime Crema By Sandy McCall
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Get ready to enjoy the crunch of the kale chips, layered with the pleasing sweetness of ripe strawberries (with a little added heat), topped with the creaminess of a delicious and healthy avocado crema. I used lacinato kale for this recipe, but any kind of kale will work. You can also add grilled chicken, fish, or beef for more protein. Using very, very ripe strawberries will make the salsa sweet without added sweetener. And you can adjust the heat by using more or less jalapeño pepper. You can serve this kale chip salad as four or five individual salads or make it into one large salad.
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A new study led by Professor Charles Spence, the Oxford University gastrophysicist making waves in the food industry, has proven beyond doubt that making something look good makes it effectively taste better too. Sandy McCall is the Broker/Owner of Southern Life Realty. Email: SandysFoodForThought@gmail.com
Spicy Strawberry Salsa 1/2 medium lime zest & juice 12 oz strawberries hulled and diced 1 jalapeño pepper seeded and chopped* 4 scallions chopped 1/3 cup fresh cilantro chopped, extra for garnish Freshly ground black pepper to taste Pinch fine Himalayan sea salt Trim, hull, and dice the strawberries into small pieces. Place into a bowl. Add both the lime zest and lime juice to the bowl with strawberries. Trim the jalapeño pepper, remove the seeds and pith for less heat and mince into very small pieces. Leave some or all of the seeds if you desire more heat. Trim and chop the scallions and cilantro. Add everything to the strawberry and lime mixture. Add a pinch of salt and pepper, to taste. Stir all of the ingredients. Although you can serve this strawberry salsa right away, it is best to refrigerate it for at least an hour so the flavors meld. 18 | 50+ Living | April 2020
* Use a smaller one for less heat or leave some of the seeds in for more heat.
