Kale Salad with Blackberry Tarragon Dressing

Blackberry Tarragon Vinaigrette Kale Salad1

This Kale Salad with Blackberry Tarragon Dressing came about by me being lazy and not wanting to hit the market one evening. I had all the ingredients on hand in the refrigerator and decided to make a salad, but with a sweet and tangy fruit vinaigrette.

The blackberries were staring at me, daring me to use them, not the strawberries. And I obliged and was I ever happy.

I thought a creamy avocado berry mixture would be an interesting dressing and decided on an emulsion of rice wine vinegar, vegetable oil and some plain yogurt instead, keeping the avocados to be in the salad mix. This is where my mind goes and recipes evolve. I think on the fly and one thing always leads to another. If it’s bad, toss it, if it’s good, build on it.

There, the idea of  a vinaigrette was out! You see a vinaigrette is a mixture of oil and vinegar, where a dressing adds an emulsifier such as mustard, mayonaise or in this case the yogurt.

Sometimes I make some funky choices, but to get to the good you need to experiment and weed through to the brilliant idea. This is one amazing salad dressing. It’s rich blackberry, fruity base is tangy and sweet all at the same time. It’s balanced and creamy and is my new favorite. What’s even better is it’s a quick emulsion in the blender and ready in a minute.

Blackberry Tarragon Vinaigrette Kale Salad2

Wash and trim the stems from the kale leaves. Place kale in salad bowl and discard stems.

Blackberry Tarragon Vinaigrette Kale Salad3

Shred the carrot, dice the avocado, red bell pepper, green onions and slice cucumber. Add to salad bowl and toss to mix thoroughly.

Blackberry Tarragon Vinaigrette Kale Salad4

In a blender puree the blackberries, rice wine vinegar, vegetable oil, yogurt, honey and kosher salt.

Blackberry Tarragon Vinaigrette Kale Salad5

Press through a sieve to extract seed residue and whisk in the dried tarragon. Set aside.

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