Description
A vibrant and flavorful Strawberry Kale Salad with a bright Honey Lemon Dressing. This healthy and satisfying salad is perfect for lunch or a side dish.
Ingredients
Scale
- 1 bunch of kale (about 8–10 ounces), stems removed and leaves chopped
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup crumbled feta cheese (or goat cheese)
- 1/4 cup toasted slivered almonds (or other nuts/seeds)
- 1/4 cup thinly sliced red onion (optional)
- For the Honey Lemon Dressing:
- 3 tablespoons extra-virgin olive oil
- 1–2 tablespoons fresh lemon juice
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prepare the Kale: Wash the kale thoroughly and dry it well. Remove the tough inner stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large bowl.
- 2. Dress the Kale: Add about half of the honey lemon dressing to the bowl with the kale. Using your hands, gently massage the dressing into the kale leaves for about 1-2 minutes until tenderized.
- 3. Add the Remaining Ingredients: To the massaged kale, add the sliced strawberries, crumbled feta cheese, toasted slivered almonds, and thinly sliced red onion (if using).
- 4. Dress and Toss: Drizzle the remaining honey lemon dressing over the salad. Toss gently to combine all the ingredients until lightly coated. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.
Notes
Store un-dressed salad components separately in airtight containers in the refrigerator for up to 2 days. Store dressed salad for up to 24 hours. The dressing can be stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300-350 calories per serving (varies with exact ingredients and portions)
- Sugar: 15g
- Sodium: 250mg
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g