Use baby kale for this recipe — it is more tender and milder in flavour than regular kale. Strawberries and avocado add interest and flavour to this tasty summer salad.

Yield: Serves 6.



  • 4 tsp apple juice
  • 2 tsp apple cider vinegar
  • 2 tsp finely chopped shallot
  • 1 tsp maple syrup
  • 1 tsp whole grain mustard
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 3 tbsp grapeseed oil or canola oil
  • 1 1/2 cups sliced strawberries
  • 1 pkg (5 oz/142 g) baby kale
  • 1 ripe avocado, sliced
  • 1/4 cup chopped toasted walnuts
  • 1/4 cup crumbled soft goat cheese


  1. To prepare dressing, whisk together apple juice, vinegar, shallot, maple syrup, mustard, salt and pepper until combined. Gradually whisk in oil until blended.
  2. Combine strawberries, kale, avocado, walnuts and cheese in a bowl. Add dressing and toss to combine. Serve immediately.
Nutritional analysis per serving:

178 calories, 15.2 g fat, 3.5 g protein, 9.8 g carbohydrate, 3.8 g fibre, 137 mg sodium


Baby kale is more tender and mild in flavour than mature kale. It is often used as a salad green. Look for it in the produce section of grocery stores where packaged greens are sold.