Summer Kale Salad (Printable)
Hearty kale with summer fruits, crisp veggies, feta, and toasted almonds in a bright lemon-honey vinaigrette.
# 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 Make:
01 - Place the chopped kale in a large salad bowl, sprinkle with a pinch of salt, and massage the leaves for 1–2 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 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 using tongs 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.
# Expert Hints:
01 -
- It turns tough raw kale into something you actually crave eating
- The combination of sweet fruit and tangy dressing makes it feel like a treat not a chore
02 -
- Once dressed this salad starts wilting within twenty minutes so timing matters
- Sliced peaches or nectarines work just as well as berries when stone fruit is in season
03 -
- If the dressing tastes too sharp add another half teaspoon of honey before adding more oil
- A small drizzle of the dressing on the fruit alone before tossing the full salad prevents the greens from getting overdressed