Happy Sunday! It’s finally summer!! This past semester was a tough one which left little time for blogging. But, I’m back! First recipe of the summer is a strawberry and toasted pecan salad. It’s refreshing and perfect for those summer cookouts.

Ingredients:

• 1/4 cup strawberries, sliced
• 1 1/2 cup of kale, make sure to massage it! This is an important step and helps to breakdown the tough cell structure and makes it softer!
• 1/4 cup pecans
• 1 tablespoon butter
• Feta cheese
• Balsamic vinegar dressing (homemade or store bought)

Directions:

1. In a small pan heat butter and toast pecans until golden brown. Set aside.
2. In a medium bowl add kale and drizzle with balsamic vinegar.
3. Plate kale and add strawberries, pecans, and crumbled feta.
4. Serve and enjoy!

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