Strawberry Kale Salad
User Reviews
5
Strawberry Kale Salad
Description
The Strawberry Kale Salad begins by coating hulled and sliced strawberries with sugar and letting them rest to draw out sweetness. The salad dressing is prepared by whisking olive oil, balsamic vinegar, water, Dijon mustard, salt, and black pepper into a creamy emulsion. Fresh baby kale is dressed and gently massaged with the dressing to tenderize the leaves and reduce bitterness, enhancing the kale’s texture and flavor. Toasted nuts or seeds add a contrasting crunch, while diced avocado lends a smooth, rich element. Half of the strawberries and nuts are mixed into the kale, with the remaining fruit and nuts used as a topping for visual appeal. The salad combines fresh, fruity, tart, and nutty notes with a variety of textures, making it refreshing and balanced.
For best flavor, the salad is recommended to be served immediately after dressing is applied, as the kale can become soggy over time. Massaging the kale is an important step that transforms the sometimes tough leaves into a more palatable base for the other ingredients. Using ripe, in-season strawberries ensures the best sweetness and flavor contrast. This salad works well as a light lunch or side dish.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ¼ cup of water
- 1 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
- 5 ounces kale fresh baby
- 1 pint strawberries hulled and sliced
- 1 teaspoon sugar
- 1 avocado diced
- ¼ cup nuts of your choice, or seeds
Instructions
- In a medium bowl, add the sliced strawberries and sugar. Gently toss to evenly coat them with the sugar and set aside for 5 minutes.
- In a large salad bowl, combine the olive oil, balsamic vinegar, water, Dijon mustard, salt, and pepper. Whisk until creamy. Taste and adjust seasoning levels. Set aside.
- Toast the nuts or seeds on a pan over medium heat. Be careful because they can burn quickly. As soon as they begin to very slightly charred, turn off the heat and remove the nuts or seeds from the pan. Set aside.
- Whisk the dressing one more time and add the kale. Using your hands, gently massage the kale until evenly coated with the dressing.
- Add half of the strawberries and pecans and mix well.
- Top with the rest of the strawberries and nuts or seeds and serve.
Notes
- Massaging the kale softens its texture and reduces bitterness for better flavor balance.
- Use fresh, ripe, in-season strawberries to enhance the salad's sweetness.
- Serve the salad immediately after dressing to maintain freshness and texture.
- If preparing ahead or transporting, add the dressing just before serving to prevent wilting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 47g | 72% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 31g | 155% |
| Sodium | 102mg | 4% |
| Potassium | 1.225mg | 0% |
| Fiber | 16g | 64% |
| Sugar | 17g | 34% |
| Vitamin A | 7.26IU | 0% |
| Vitamin C | 215mg | 239% |
| Calcium | 250mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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