Summer Kale Salad (Printable)

Hearty kale tossed with summer fruits, crisp vegetables, 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

# Directions:

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 tender and vibrant green.
02 - Add the cherry tomatoes, cucumber, red onion, strawberries, blueberries, and diced avocado to the kale and toss gently.
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 to coat all ingredients evenly.
05 - Sprinkle crumbled feta cheese and toasted sliced almonds over the top and serve immediately.

# Expert Advice:

01 -
  • The kale massage step sounds weird but transforms tough leaves into something silky and addictive
  • It hits every flavor note between sweet berries, salty feta, and that sharp honey lemon bite
02 -
  • Skip the kale massage and you will be chewing on bitter green ribbons no amount of dressing can fix
  • This salad does not sit well so serve it within twenty minutes of dressing or the berries bleed and the avocado browns
03 -
  • Dry your kale completely after washing because water on the leaves will dilute your dressing
  • Make the dressing in a mason jar so you can shake it, store leftovers, and save on dishes

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