Description
A refreshing and vibrant strawberry kale salad with a tangy honey lemon dressing. Perfect for a healthy lunch or a light side dish.
Ingredients
Scale
- 1 large bunch of kale (about 10–12 cups, lacinato or curly work well)
- 1 ½ cups fresh strawberries, hulled and sliced
- ½ cup crumbled feta cheese (or goat cheese)
- â…“ cup toasted slivered almonds (or chopped pecans/walnuts)
- ½ cup cooked quinoa (optional, for added substance)
- ½ small red onion, thinly sliced (optional, for a bit of bite)
- ½ ripe avocado, diced
- For the Honey Lemon Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prepare the Kale: Wash the kale thoroughly and pat it dry. Remove the tough stems. Tear or chop the leaves into bite-sized pieces. Place the kale in a large bowl.
- 2. Massage the Kale: Drizzle about a tablespoon of olive oil over the kale and rub it in with your hands for 2-3 minutes until softened.
- 3. Prepare the Dressing: In a small bowl or jar, whisk together ¼ cup olive oil, 2 tbsp lemon juice, 1 tbsp honey, and 1 tsp Dijon mustard. Season with salt and pepper.
- 4. Assemble the Salad: Add the sliced strawberries, feta cheese, toasted almonds, quinoa (if using), and red onion (if using) to the bowl with the massaged kale. Add the diced avocado.
- 5. Dress the Salad: Pour about half of the dressing over the salad. Gently toss to coat. Add more dressing as needed.
- 6. Serve: Serve immediately.
Notes
Store undressed components separately in airtight containers in the refrigerator for up to 2 days. Dressing can be stored separately for up to a week. Avocado is best added just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 25g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g