Summer Kale Salad (Printable)
Hearty kale tossed with summer fruits, crisp veggies, feta, and toasted almonds in a bright lemon-honey vinaigrette.
# What You 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
# Directions:
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 diced avocado to the bowl with the kale.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until fully emulsified.
04 - Pour the vinaigrette over the salad and toss gently using salad tongs until all ingredients are evenly coated.
05 - Sprinkle crumbled feta cheese and toasted sliced almonds over the top and serve immediately for the best texture.
# Expert Tips:
01 -
- It comes together in fifteen minutes flat with zero cooking required
- The massaged kale trick completely changes the texture from tough to silky
- Summer fruit and sharp dressing create a combination that tastes way more complex than it is
02 -
- Serving it immediately is not a suggestion because the kale will drink up the dressing and the avocado will slide toward brown if it sits
- Massaging the kale for at least a full minute is what separates this from every disappointing raw kale salad you have ever had
03 -
- If you sub peaches or nectarines for the berries, grill the fruit slices for two minutes per side first and watch what happens to the whole salad
- Use a fork to whisk the dressing if you do not have a jar, just keep at it until the mustard fully disappears into the oil