Berry, Tomato & Sauteed Kale Salad

© 2020 Cathy White
© 2020 Cathy White

You won’t need to pack your bags to get away for this taste. This little plate has huge flavor and each bite transports to a festive summer retreat!

Mise En Place:

  • Micro Gourmet Tomatoes (Red, Purple, Black & Yellow)

  • Blueberries (Med – Large)

  • (Sauteed) Fresh Baby Kale Leaves

  • Coarse Kosher Salt

  • Olive Oil

  • Balsamic Vinaigrette

Qualities are proportionate to each person.


Step 1: Rinse & drain blueberries & tomatoes and slice tomatoes in half. Set aside.

Step 2: Using a saute pan on medium heat add Olive Oil. Toss Kale Leaves until each leaf has a light coating. Keeping the bright green color, saute until just translucent. Importantly do not overcook. Then add just a pinch of salt while the Kale is warm. Transfer to plate.

Step 3: Add Tomatoes lightly salt (just enough to ignite acidity). Sprinkle in Blueberries.

Step 4: Really make it an indulgent tasting… pour the Balsamic Vinaigrette in a small bowl …dip and enjoy each natural & juicey ingredient one by one.

Protein Options:

  • Lemon Pepper Whiting 
  • Wild Alaskan Salmon 
  • Grilled Jumbo Shrimp

This salad also compliments the following Cheese Pairing:

  • Aged White Cheddar
  • Asiago

There’s a world of flavors on this plate & is absolutely perfect all by itself!


© 2020 Cathy White