Summer Kale Salad (Printable)
Hearty kale tossed with summer fruits, crisp vegetables, and a zesty lemon-honey vinaigrette.
# What You'll Need:
→ Vegetables & Greens
01 - 1 large bunch kale, stems removed and leaves chopped
02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, sliced
04 - 1/2 small red onion, thinly sliced
→ Fruits
05 - 1 cup strawberries, hulled and sliced
06 - 1/2 cup blueberries
07 - 1 ripe avocado, diced
→ Cheese & Nuts
08 - 1/2 cup crumbled feta cheese (optional)
09 - 1/3 cup toasted sliced almonds
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon honey
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Place the chopped kale in a large salad bowl, add a pinch of salt, and massage the leaves for 1 to 2 minutes until they become tender and vibrant green.
02 - Add the cherry tomatoes, cucumber, red onion, strawberries, blueberries, and diced avocado to the bowl with the kale.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until fully emulsified.
04 - Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated.
05 - Sprinkle crumbled feta and toasted sliced almonds over the top and serve immediately.
# Expert Tips:
01 -
- It takes fifteen minutes flat and tastes like you actually tried
- The massaged kale trick changes everything about how raw kale feels in your mouth
02 -
- Serve it right away because the avocado and berries start to break down after sitting
- The kale can be massaged up to an hour ahead and kept in the fridge which actually makes it even better
03 -
- Dry your kale completely after washing because water on the leaves will keep the dressing from clinging
- Taste a strawberry before adding it to the bowl since one bland berry can drag the whole salad down