Strawberries have become one of my favorite salad toppings on the autoimmune protocol. Like cherry tomatoes, they add strong flavor and a beautiful pop of color, and they pair well with just about anything. Basil is usually my go-to, but when I recently found myself with an overabundance of kale and bacon, it seemed like the perfect occasion for a Strawberry Kale Salad with Baconnaise. The dressing can be made in advance, but if you opt for coconut cream over mayonnaise, it may need to be thawed to room temperature before using, as coconut cream tends to get firm when refrigerated. There are only three other ingredients–strawberries, kale, and avocado–so this salad is an awesomely quick and easy side for four or meal for two! If you are making it a meal, I recommend swapping a cup or two of the kale for a bit more protein, like some chopped chicken you might have leftover from a previous meal. Here are some things to pair it with if you’re serving it as a side.
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