This colorful salad offers a red, black and green color scheme for Juneteenth, with an enticing combination of fresh, sweet and tart flavors. Kale is a staple vegetable in the East African countries of Kenya and Tanzania. Baby kale is more tender and less bitter than more mature, thicker-leaved kale.
Make ahead: For the best flavor, refrigerate the dressing for at least 30 minutes before serving.
Storage: Refrigerate the dressing for up to 2 weeks.
Ingredients
Servings: 8 (makes about 10 cups)
Directions
Active:
15 mins|
Total: 35 mins
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Step 1
Make the dressing: In a Mason jar or glass measuring cup, whisk together the blackberry jam, vinegar, honey, mustard, salt and pepper until fully combined. (If your jar has a lid, you can twist it on to shake the mixture as well.)
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Step 2
Drizzle in the olive oil a little at a time, whisking as you pour. Taste the dressing and adjust the seasoning by adding a little more vinegar or honey until it tastes exactly right. You should get about 1 1/3 cups. Cover with a lid and refrigerate for at least 30 minutes before using.
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Step 3
Make the salad: In a large salad bowl, arrange the kale and top with the strawberries and blackberries. Scatter the mint leaves over everything.
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Step 4
Drizzle about half of the dressing over the top, offering the rest on the side for serving.
Substitutions
Baby kale >> regular kale or another hearty or bitter green of your choice.
To make it vegan >> replace honey with agave or maple syrup.
