Summer Kale Salad (Printable)
Vibrant kale with summer fruits, crisp veggies, and a zesty lemon-honey dressing.
# 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:
01 - Place the chopped kale in a large salad bowl, sprinkle with a pinch of salt, and massage the leaves with your hands for 1 to 2 minutes until they become tender and vibrant green.
02 - Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, sliced 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 the dressing is fully emulsified.
04 - Pour the vinaigrette over the salad and toss gently using salad tongs 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 and flavor.
# Expert Advice:
01 -
- The kale massage trick turns tough leaves into something silky and almost addictive
- Summer fruit and sharp dressing together taste like the season decided to show off
02 -
- Serving this salad more than twenty minutes after dressing it means the kale drinks up everything and gets soggy
- The Dijon mustard is not just flavor, it is the binder that keeps your dressing from separating in the bowl
03 -
- Wash and dry the kale thoroughly before chopping, water clinging to the leaves will dilute your dressing
- Toast the almonds right before serving because they lose their crunch quickly once cooled