Summer Kale Salad (Printable)
Hearty kale tossed with summer fruits, crisp veggies, 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
# Directions:
01 - In a large salad bowl, massage the chopped kale with a pinch of salt for 1–2 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 vinaigrette over the salad and toss gently until all ingredients are evenly coated.
05 - Sprinkle crumbled feta and toasted almonds over the top and serve immediately for best texture.
# Expert Hints:
01 -
- The honey and lemon dressing softens the kale so it never feels like chewing on a garden
- You can throw whatever fruit looks good at the farmers market into the bowl
02 -
- Skipping the kale massage step is the number one mistake and will leave you feeling like you are eating landscaping
- Serving it immediately really does matter because the avocado and berries get sad after sitting too long
03 -
- Toast the almonds yourself in a dry skillet for two minutes because store bought toasted ones lose their crunch fast
- Make the dressing in a mason jar so you can shake it and store any leftover in the fridge for tomorrow