Summer Kale Salad (Printable)
Hearty kale tossed with summer fruits, crisp vegetables, and 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
# 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 tender and vibrant green.
02 - Add the cherry tomatoes, cucumber, red onion, strawberries, blueberries, and 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 cheese and toasted sliced almonds over the top and serve immediately.
# Expert Tips:
01 -
- The kale massage trick turns tough leaves into something silky and addictive in under two minutes
- It works as a light dinner, a cookout side, or even meal prep that holds up for a day
02 -
- Serving this immediately matters because the avocado and massaged kale both start to decline in texture after about an hour
- The dressing separates quickly so give it one more shake right before pouring if it has been sitting
03 -
- Dry your kale thoroughly after washing because water clinging to the leaves will dilute the dressing and make it slide right off
- The ice water soak for red onion is not optional if you are serving people who claim they cannot eat raw onion