This light and healthy Kale and Strawberry salad is the perfect side dish for those sultry summer days!
- 4 cups chopped kale
- 1 cup cooked red quinoa (prepared according to package instructions)
- 1 cucumber, peeled and chopped
- Red wine vinegar, to taste
- Extra-virgin olive oil, for drizzling
- Salt and pepper, to taste
- Handful of strawberries, sliced
Add kale, quinoa and cucumber to a large bowl.
Add vinegar and olive oil, and season with salt and pepper.
Garnish with strawberries.
As ethnic neighborhoods in other cities assimilate to American life, the exuberant local flavor of San Diego’s Little Italy remains both culturally and culinarily distinct. Tucked between Interstate 5 and San Diego Bay southeast of San Diego International Airport, the blocks surrounding the landmark Our Lady of the Rosary Roman Catholic Church contain many of the most notable eateries and gourmet cafés in “America’s Finest City.” Join Maria Desiderata Montana, a daughter of that Italian heritage and one of the city’s most notable food writers, on this savory tour through the zesty Italian food traditions, businesses and recipes both in Little Italy and across San Diego.