Summer Kale Salad With Strawberries And Avocado

• 1 Tablespoon Plus 1 Teaspoon Fresh Lemon Juice
• 1/2 teaspoons Lemon Zest
• 1 Tablespoon Dijon Mustard
• 3/4 teaspoons Honey
• 3 Tablespoons Extra Virgin Olive Oil
• 1 pinch Kosher Salt
• 1 pinch Coarse Black Pepper
• 1 bunch Laminate Kale, Center Ribs Removed And Finely Chopped
• 1/4 cups Pine Nuts
• 1/2 whole Small Red Onion, Very Thinly Sliced
• 1/2 whole Ripe Avocado, Peeled, Pitted, Diced
• 1 cup Sliced Fresh Strawberries
• 2 ounces, weight Goat Cheese, Crumbled (optional)

1. In a medium bowl, whisk together the lemon juice, zest, mustard, honey, and olive oil. Season with salt and pepper to taste. (Be generous with your seasoning!)
2. Add the chopped kale into the bowl with the dressing. Use your hands to massage the kale with the dressing for a solid 3 minutes until the kale has softened slightly. When I say "massage" I literally mean massage, people. Take handfuls of kale and rub them between your hands. It's kinda weird and gross, but it will be worth it. Do not skip this step! Set your kale aside to marinate for 15 minutes.
3. While your kale is marinating, toast your pine nuts. Heat a small saucepan over medium heat. (Do not put any oil in the pan!) When hot, add the pine nuts. Toast for 2-3 minutes, shaking the pan periodically, until the nuts are golden brown and fragrant. Remove from the pan and let them cool to room temperature.
4. Add the red onion, avocado, half of the strawberries, and half of the pine nuts to the marinated kale. Gently toss and transfer the salad to a serving dish or individual plates. Top with the remaining pine nuts and strawberries, and sprinkle with goat cheese. Serve immediately.

lemon juice, lemon zest, dijon mustard, honey, olive oil, kosher salt, black pepper, laminate, nuts, red onion, avocado, fresh strawberries, cheese

Taken from tastykitchen.com/recipes/salads/summer-kale-salad-with-strawberries-and-avocado/ (may not work)