Summer Kale Salad (Printable Version)
Hearty kale tossed with summer fruits, crisp veggies, and a bright lemon-honey dressing.
# 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
# How To Make It:
01 - Place the chopped kale in a large salad bowl, sprinkle with 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 for the best texture.
# Expert Suggestions:
01 -
- It comes together in fifteen minutes flat with zero cooking required
- The massage trick transforms raw kale into something you actually crave
02 -
- Serving immediately matters because avocado browns and kale wilts if it sits too long in the dressing
- The kale massage step is not optional no matter how silly it feels the first time
03 -
- Toast the almonds in a dry skillet for two minutes shaking frequently until they smell fragrant
- Make the dressing in a mason jar so you can shake it and store any leftover easily