Tomorrow is Mother’s Day and for the first time, ever, we’re going out for brunch to celebrate. After working in restaurants for too many years, the idea of going out for brunch on a brunch-heavy-holiday has never been enticing. Add to the equation that most restaurants roll out the buffet set-up, and save for very few exceptions, that’s just a nonstarter. But after cooking my own Mother’s Day breakfast for over 7 years, I’m tired of that too. I’m hard to please. I own that.
So we’re venturing into the wild wilderness of brunching society with two kiddos, a bag of toys, and a healthy dose of skepticism. I like to play with fire, so naturally I chose a french restaurant that has an outstanding non-buffet menu, but isn’t exactly family-friendly. Chances for a successful meal are therefore somewhat limited, but if I’m going to go out for my first Mother’s Day brunch ever, it’s going to be for food I really, really want to eat.
Success will be defined as how many bites of my meal I’ll actually consume, and I’m hoping for at least seven. Ten would be pretty awesome. If I fail (50/50 chance) I’ll just come home and make this strawberry kale salad and call it good.
This strawberry kale salad is everything I want in a meal – a little bit of sweet, a little bit of salt, and easy enough to go from fridge to belly in under 30 minutes. It’s also seasonal, nutritious and refreshing. Why I am going out for brunch again?
Strawberry Kale Salad Recipes Notes
If you think you don’t like kale, this is the recipe that might take you from “no freaking way” to “maybe we can be friends”. The mint tames the kale into a friendlier version of its bitter self. I encourage you to give it a try. If you really just cannot with the kale, substitute with any leafy green of choice.
Any seasonal berry can work here. Blueberries will be lovely once they come into season in a month or two, and a combo of blackberries and raspberries would be delicious. Throw in some ripe tomatoes if you have access to them.
Make this omnivorous by adding a poached egg, grilled steak, or roasted or grilled chicken. Make this vegan, paleo, or Whole 30 compliant by eliminating the blue cheese and adding salted pecans or sunflowers seeds.
- 4 oz lacinato kale, chopped
- 4 oz spinach, chopped
- ⅓ c. olive oil
- 1½ tbsp balsamic vinegar
- ½ english cucumber, sliced
- 6 oz. strawberries, sliced
- 6 oz. snap peas, sliced
- 2 oz blue cheese, crumbled
- ½ bunch mint, finely chopped
- roasted or grilled chicken or steak (optional)
- Wash and dry the kale and spinach and then coarsely chop. Toss the greens with the olive oil and balsamic vinegar, and allow the greens to marinate in the vinaigrette while you prepare the remaining ingredients. I find that this marinating period breaks down the tough greens a bit, making them a bit more tender.
- Slice the cucumber, strawberries, and snap peas. Crumble the blue cheese, and finely chop the mint. Add the remaining ingredients to the marinated greens and then toss. Serve immediately, topping with your protein of choice if desired.