Strawberry Kale Salad

5 from 49 votes

This strawberry kale salad is summertime in a bowl! Simple fresh ingredients are combined for a delicious salad that’s the perfect combination of sweet and savory. Made with kale, strawberries, and almonds for some crunch and an easy dressing that mixes up in minutes.

Prep Time10

Cook Time0

Total Time10

Course: Dinner, Lunch

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 577kcal

Author: Jake

Equipment

Ingredients

3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
¼ cup of water
1 teaspoon of Dijon mustard
Salt and pepper to taste
5 ounces of fresh baby kale
1 pint of strawberries, hulled and sliced
1 teaspoon of sugar
1 avocado, diced
¼ cup nuts or seeds of your choice

Instructions

In a medium bowl, add the sliced strawberries and sugar. Gently toss to evenly coat them with the sugar and set aside for 5 minutes.
In a large salad bowl, combine the olive oil, balsamic vinegar, water, Dijon mustard, salt, and pepper. Whisk until creamy. Taste and adjust seasoning levels. Set aside.
Toast the nuts or seeds on a pan over medium heat. Be careful because they can burn quickly. As soon as they begin to very slightly charred, turn off the heat and remove the nuts or seeds from the pan. Set aside.
Whisk the dressing one more time and add the kale. Using your hands, gently massage the kale until evenly coated with the dressing.
Add half of the strawberries and pecans and mix well.
Top with the rest of the strawberries and nuts or seeds and serve.

Notes

Don’t skip the massage. I know it seems like an extra step but it’s quite tasty. It softens the greens and reduces some of the bitterness in the kale leaves.
Best flavor. Use fresh, in-season, ripe strawberries.
Serve immediately. Strawberry kale salad is best eaten right after adding the dressing. If transporting or waiting to serve, add the dressing right before and mix everything together.

Nutrition