Summer Kale Salad (Printable)

Hearty kale tossed with summer fruits, crisp vegetables, feta, and almonds in a bright lemon-honey vinaigrette.

# What You Need:

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

05 - 1 cup strawberries, hulled and sliced

06 - 1/2 cup blueberries

07 - 1 ripe avocado, diced

08 - 1/2 cup crumbled feta cheese (optional)

09 - 1/3 cup toasted sliced almonds

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

01 - In a large salad bowl, massage the chopped kale with a pinch of salt for 1 to 2 minutes until the leaves 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 olive oil, lemon juice, honey, Dijon mustard, salt, and 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 and toasted sliced almonds over the top just before serving.

01 -

It turns tough raw kale into something you will actually crave eating
The sweet and savory combination hits every single flavor note without any cooking required

02 -

Serving this salad immediately after dressing is nonnegotiable because the kale will continue to absorb liquid and get soggy over time
The avocado will start to brown if the dressed salad sits for more than twenty minutes so time your plating carefully

03 -

Massaging the kale with a tiny drizzle of olive oil along with the salt speeds up the softening process
Make the dressing in a mason jar so you can store leftovers in the fridge for up to three days