Summer Kale Salad (Printable Version)
Hearty kale meets juicy summer fruits and a bright lemon-honey vinaigrette in this vibrant, refreshing salad.
# 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
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
# Method:
01 - Place the chopped kale in a large salad bowl and massage with a pinch of salt for 1 to 2 minutes until the leaves become tender and vibrant green.
02 - Add the cherry tomatoes, cucumber, red onion, strawberries, blueberries, and avocado to 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 dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Sprinkle crumbled feta and toasted sliced almonds on top and serve immediately.
# Chef's Tips:
01 -
- It turns tough raw kale into something you actually crave eating
- The sweet and salty combo hits every flavor note without any cooking required
02 -
- Serving immediately really does matter because the avocado and berries start breaking down quickly
- If you need to prep ahead, massage the kale and make the dressing separately then combine right before eating
03 -
- Dry your kale completely after washing because water on the leaves will dilute your dressing
- Taste the dressed kale by itself before adding toppings since that is where you should adjust seasoning