Summer Kale Salad (Printable)
Hearty kale tossed with summer berries, avocado, and a bright 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 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 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 for the best texture.
# Expert Hints:
01 -
- The kale massage trick turns tough leaves into something silky and almost addictive
- It hits every flavor note sweet salty tangy and creamy in one bowl without any cooking
02 -
- Skipping the kale massage is the number one mistake and it will feel like chewing on landscaping
- Serve it immediately after dressing because leftover kale salad sits heavily and the avocado browns fast
03 -
- Toast the almonds in a dry skillet for two minutes right before serving because the difference between stale and freshly toasted nuts is shocking
- Make the dressing in a mason jar so you can shake it store leftovers and never dirty a whisk