I am slightly obsessed with eating in-season produce. That’s not to say I don’t ever eat a tomato in December, but I generally try to experience fruits and vegetables when they’re at their peak because…deliciousness matters.

I use eattheseasons.com as a guide during the winter months when I know nothing is growing in the New York City region. So yeah, who knew kiwi was in season in March? We figured it out at one point and started buying a lot of kiwis. With our glut of kiwis, I have been incorporating them into this salad that I really like!

Kale & Kiwi Salad

1 bunch purple kale
2 kiwis, sliced
1/2 cup toasted hazelnuts
1/4 cup crumbled goat cheese

Lemon, olive oil, salt & pepper vinagrette

Cut away the kale’s stems, and cut the leaves to your liking. Make sure you massage the kale before adding the rest of the ingredients – this really makes all the difference. Toss in the rest of the ingredients and enjoy! We ate this with a french onion tart.