Summer Kale Salad (Printer-friendly)

Hearty kale tossed with summer berries, avocado, and a bright lemon-honey vinaigrette for a refreshing warm-weather dish.

# 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
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 Guide:

01 - Place the chopped kale in a large salad bowl and massage 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 crumbled feta cheese and toasted sliced almonds over the top and serve immediately for the best texture.

# Expert Advice:

01 -
  • The kale massage trick transforms tough leaves into something silky and addictive in under two minutes
  • It works with whatever fruit is about to go bad in your fridge so nothing gets wasted
02 -
  • Skip the kale massage and you will spend the whole meal chewing like a cow in a meadow
  • This salad does not keep well past a few hours because the avocado browns and the kale gets soggy so only make what you will eat
03 -
  • Chill your salad bowl in the freezer for ten minutes before assembling and the whole dish stays colder longer at a picnic
  • Make a double batch of the dressing and keep it in the fridge for impromptu salads all week

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