This is a great recipe for using up the early spring harvest.  You will need:

6-8 leaves of kale (preferably a winterbor, starbor, or redbor), chopped into very small pieces
1 leek--finely chopped
1/4 cup almonds--cut into slivers
10-12 strawberries (depends on the size of the strawberries)--sectioned
3-4 leaves of fresh basil (or, you can add dried to the dressing)--chopped

For the dressing:
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tbsp dijon mustard
1/2 tbsp agave or honey
1 tsp sea salt
a dash of black pepper
dried basil, especially if you did not add fresh to the salad

Combine all the salad ingredients in a large bowl.  Add the dressing to the salad at least 15 minutes prior to serving to allow the kale to absorb the dressing.  Serve chilled.