This colorful salad brings together spring’s dark leafy kale, pale green asparagus and ruby red strawberries all in one delicious bite.

Ingredients:
1 bunch kale
1 lb asparagus
1 pint strawberries
¼ cup fresh mint, chopped
¾ cup feta cheese, crumbled
1 Tbsp olive oil

Dressing:
2 Tbsp apple cider vinegar
1 Tbsp honey
1 Tbsp Dijon mustard
¼ cup olive oil
kosher salt
freshly ground pepper

Directions:
Remove the kale stems and cut kale into one-inch squares. Put in a large salad bowl. Drizzle with 1 Tbsp. olive oil and ¼ tsp kosher salt. Gently massage the oil and salt into the kale.

Cut the asparagus in thin diagonal slices and slice the strawberries. Add them to the kale and toss.

In a small bowl whisk together the apple cider vinegar, honey and mustard. Slowly add the olive oil in a steady stream while whisking. Season dressing to taste with salt and pepper.

Combine the dressing, chopped mint and feta cheese with the other ingredients and serve.

This colorful salad brings together spring’s dark leafy kale, pale green asparagus and ruby red strawberries all in one delicious bite.

Ingredients:
1 bunch kale
1 lb asparagus
1 pint strawberries
¼ cup fresh mint, chopped
¾ cup feta cheese, crumbled
1 Tbsp olive oil

Dressing:
2 Tbsp apple cider vinegar
1 Tbsp honey
1 Tbsp Dijon mustard
¼ cup olive oil
kosher salt
freshly ground pepper

Directions:
Remove the kale stems and cut kale into one-inch squares. Put in a large salad bowl. Drizzle with 1 Tbsp. olive oil and ¼ tsp kosher salt. Gently massage the oil and salt into the kale.

Cut the asparagus in thin diagonal slices and slice the strawberries. Add them to the kale and toss.

In a small bowl whisk together the apple cider vinegar, honey and mustard. Slowly add the olive oil in a steady stream while whisking. Season dressing to taste with salt and pepper.

Combine the dressing, chopped mint and feta cheese with the other ingredients and serve.