Remove the stems of the tuscan kale and chop it into bite sized pieces.
Add kale to a large bowl and squeeze the juice from the lemon over top. Massage the kale until it is soft and tender, about 1 minute. The kale will break down a bit and reduce in volume. This will help make it more palatable and easier to digest.
Once your kale is tender, add in the arugula, chickpeas, strawberries, beetroot, and red onion.
Drizzle the dressing overtop and toss to combine. Serve immediately.
Strawberry Balsamic Dressing Instructions
Blend all ingredients together in a high powered blender until completely smooth.
If making this salad ahead, store all ingredients separately. Prepare salad right before serving.
Ingredients will keep separately for about 3-4 days.
Once salad is tossed in dressing it is best consumed immediately or within a day.
This salad is very customizable. Use it as a guide and adjust amounts of ingredients to your preference.
Serving size and nutrition information is if this salad is enjoyed as a main dish. If serving as a side, this salad will serve 8 and nutritional information would need to be adjusted accordingly.