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June Market Salad

Fresh kale, leeks and cucumbers with maple glazed strawberries tossed with red onion-rosemary vinaigrette

Prep time: 15 minutes

Yields: 4 people


  • 1 bunch kale, leaves pulled from stems
  • ½ cup leeks, thinly sliced
  • 1 cup cucumbers, diced
  • 1 tablespoon maple syrup
  • ½ cup strawberries, quartered
  • 1 tablespoon Full Heart Farm Red Onion Rosemary Jam
  • 2 tablespoons fresh lemon juice
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste

Directions: Toss strawberries with maple syrup in a small bowl and set aside.  In a large mixing bowl whisk together the jam, lemon juice, olive oil, salt and pepper.  Add kale leaves and mix well with the dressing using your hands to help soften the kale, approximately 2-3 minutes. Add leeks, cucumbers and strawberries and lightly toss with kale.

Recipe created by Mat Shalenko, June Health and Wellness

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