Sungold Caprese Salad

INGREDIENTS

  • 2 cups chopped Kale

  • 1 cup Sungold tomatoes, halved

  • 1/2 cup fresh mozzarella pearls

  • 1/4 cup fresh basil leaves, torn

  • 1/4 cup toasted pine nuts

  • 3 tablespoons oil (I use avocado oil)

  • pinch of kosher salt

  • drizzle of balsamic glaze to taste

INSTRUCTIONS

  1. Arrange greens on a platter, and top with Sungold tomatoes, fresh mozzarella, basil, and *pine nuts.

  2. Drizzle avocado oil over the salad, and sprinkle with salt.

  3. Add a drizzle of balsamic glaze just before serving.  Tastes best at room temperature.

NOTES

*To toast pine nuts, place them in a dry pan over medium-high heat.  Cook, stirring often until they are golden brown (about 3-4 minutes).  Watch closely so they don’t burn.

Recipe adapted from lovelylittlekitchen