Summer Kale Salad (Print version)
Hearty kale tossed with summer fruits, veggies, and a bright lemon-honey dressing.
# What goes in:
→ 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
# Cooking steps:
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 pepper until fully emulsified.
04 - Pour the dressing 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 for the best texture.
# Tips from flavorandfeast:
01 -
- The kale massage trick transforms tough raw leaves into something impossibly silky
- It uses up whatever ripe fruit is about to go bad on your counter
02 -
- Serving this immediately is not a suggestion because the kale will continue to break down and the avocado will oxidize if it sits too long
- Massaging the kale with salt instead of oil makes the leaves softer without making them greasy before the dressing even goes on
03 -
- Dry your kale thoroughly after washing because water on the leaves will dilute the vinaigrette
- Make the dressing in a mason jar so you can shake it, store leftovers, and never dirty a whisk