For my Kale Salad with Avocado Lemon Vinaigrette I add tarragon to the citrus vinaigrette that gets rubbed into the kale to soften, chopped strawberries, toasted pecans, pepitas and goat cheese. This salad takes 10 minutes to prep, but needs to marinate in the refrigerator for a minimum of 30 minutes for the kale to soften and absorb the vinaigrette.
In a salad bowl, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest, sugar, tarragon, kosher salt and pepper.
Dice the shallot and cut the avocado into small chunks. Add to the vinaigrette and set aside.
In a small sauté pan toast the pecans for several minutes and set aside.
For the salad, chop the kale being sure to remove all hard stems. Chop strawberries into bite size pieces. Add the kale, strawberries, pecans and goat cheese to the vinaigrette bowl and gently toss to combine. Be sure to coat all the kale, cover and refrigerate for at least 30 minutes for kale to absorb dressing and soften slightly.
Top with peptias (roasted pumpkin seeds) and serve.