- Hey dudes, I'm Hilah.
And today on Hilah Cooking,
I'm making a strawberry kale salad
to celebrate Strawberry Month.
I'll be doing lots of strawberry recipes this month.
This one is a little bit different than those
because it's actually something you might eat for lunch
instead of dessert.
So there's that goin' for it.
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I've got a bowl here with some baby kale in it.
You can use adult kale, it's totally fine.
Just chop it up into one-inch pieces
and wash it really well.
I'm going to add a little bit of lemon juice.
The thing with doing a kale salad is you have to--
(squelch)
That was a weird sound.
That was the lemon squeezer, not my body.
You have to massage it.
Tenderly.
I'm going to add a little bit of salt.
And it helps if you massage it
with a little bit of salt and acid.
And what you're doing is sort of like
you're predigesting the kale.
I'm just kidding, that sounds gross.
But you are kind of doing that.
You're breaking it down so it's easier to chew.
And therefore, it's actually probably easier
for your body to digest.
But we're sort of mechanically
breaking the plant
cells of the kale
to soften it and wilt it down.
And once your kale is wilted,
I guess I would say it reduced by about a third,
about 30% smaller.
Then we can add in our rest of our ingredients.
So I'm gonna do
a little bit of olive oil, of course.
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A little bit of balsamic vinegar
because balsamic goes really, really well
with strawberries.
It's a classic pairing.
Tiny bit of honey.
Some coarsely-ground pepper,
and I do kind of think that coarse-ground
is a little bit important to the recipe.
And then, I like to add a tiny
little drizzle of chili oil,
but you can totally leave this out.
But I like a little bit of extra spice
with the sweetness of the strawberries
and the honey and everything.
And then, just toss this around.
Basically, you want to just get all the leaves coated
in all of the dressing.
And you could mix the dressing up
in a separate bowl but you don't really need to,
so let's save a dish.
Okay, that looks nice.
Then I'm gonna add some strawberries.
These are just, I've just washed and sliced them.
And, normally, I don't say
organic or non-organic
'cause usually it doesn't affect the recipe
or how the recipe works,
but I just want to mention
that I do always buy organic strawberries,
just because berries in general
are grown with so many pesticides.
They're just really one of the most contaminated crops.
So, if you can find them, if you can afford them,
I do recommend spending a couple extra bucks
on organic strawberries, as annoying as it is.
But it's also good for the planet and whatnot.
I'm also going to add some nuts.
I've made this with pecans, which are really good,
but now I'm using some red walnuts
because look how beautiful these are
and I've never even seen them before.
So, they've got a little red shell
and I just toasted them in a dry skillet.
And I'm gonna add a little bit of salty cheese.
I'm using panela which is a Mexican cheese.
I would say it's most similar to a fresh mozzarella,
but a little bit firmer than that.
But feta is also really good too.
Add a little bit of that.
Toss, oh my gosh.
Oh my gosh, you guys.
Oh my gosh.
Okay.
That's all there is to it.
That's a strawberry kale salad for ya.
I'm going to serve a little bowl.
If you want more strawberry recipes
I've got a strawberry shortcake
that I did a few years ago for Easter
and cut the strawberry shortcakes
into little bunny shapes so it's pretty adorable.
Pretty adorable.
Make sure you get some nuts and cheese on top.
Yay!
Oh I love, love, love, love, love this salad
and you are gonna love, love, love it too.
Beautiful.
Mmm, you know this salad is so good,
you won't even know you're eating salad.
I promise.
I hope you make this.
Don't forget to subscribe.
I'll put a link below.
And I will see you next Thursday with a new video.
Bye!
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