This is summer. This is what it should taste like: Fresh, bright but a little earthy, too. Food that is meant to be eaten outside, in the sunshine, next to a body of water.

A beloved neighbor recently moved across town, far away from us, so we had a little goodbye dinner in the backyard for her, and she brought this delectable contribution. I ate my weight in it and then asked her for the recipe.
It tastes better when you eat it among good friends, and better if you consume it outside, near water. But really, it will be perfection if you eat it huddled in a broom closet at work as well.

I’ve said before that I’m a bit new to the kale bandwagon, so I’m still learning things. Like, baby kale. Who knew! Even better. Less aggressive, nicer kale.
You will pay a bit more for the kinder, gentler kale, but it is worth it for the occasional splurge. In the winter I am fond of frozen kale for casseroles and hot dishes, and in the summer, I’m all up on this baby kale. I’ll make up for the cost of my summer kale fix with my winter frozen fare. It makes sense, doesn’t it? SAY IT DOES.

http://www.lawrence.com/users/photos/2014/jul/16/276425/

Strawberry and Kale Salad

For the salad
6 cups fresh baby kale

1 pint strawberries, sliced
2 avocados, diced
4 ounces crumbled goat cheese or feta
1/4 cup sliced almonds (bonus points if you toast them in a little sugar)
1/4 cup red onion, thinly sliced

For the vinaigrette
1/3 cup olive oil
1/4 cup white balsamic vinegar
4 tablespoons honey
1/2 teaspoon salt, preferably kosher or sea salt
Healthy dose of cracked black pepper

Gently toss the salad ingredients together, careful not to smear the cheese around too much or bruise the berries.

Shake the vinaigrette ingredients up together in a mason jar with the lid screwed on tightly, and then pour enough over the entire salad to get it covered but not sopping. I like to let the salad sit in the dressing for a little while before I serve it, because it kind of marinates the berries and gets everything nice and married.

I’m not saying this salad is inexpensive to create, so save it for a special occasion. But special, it is. Almost as special as my neighbor who moved three miles away from us and now feels like a pen pal. Julie, come back. And bring that salad with you.