Summer Kale Salad (Print Version)
Hearty kale tossed with summer fruits, crisp veggies, feta, almonds, 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
# How to Make It:
01 - Place the chopped kale in a large salad bowl, add 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 extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and freshly ground black pepper until fully emulsified.
04 - Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated.
05 - Sprinkle the crumbled feta cheese and toasted sliced almonds over the top and serve immediately for the best texture.
# Expert Advice:
01 -
- It turns tough raw kale into something you actually crave eating by the bowlful
- The fruit and honey dressing trick your brain into thinking you are eating dessert for dinner
02 -
- Serving this more than twenty minutes after dressing it means the kale turns soggy and the berries bleed color everywhere
- Massaging the kale dry without any oil works better than using oil, which makes the leaves slippery and prevents the dressing from clinging
03 -
- Make the dressing in the jar you plan to store leftovers in to save dishes and keep things simple
- Toss the almonds with a tiny drop of olive oil and a pinch of salt before toasting for restaurant level flavor