Summer Glow Strawberry Kale Salad
User Reviews
5
Summer Glow Strawberry Kale Salad
Description
This salad features kale that is thoroughly chopped and massaged with a cilantro lime dressing, which softens the leaves and infuses them with tangy notes. The addition of strawberries provides natural sweetness, while avocado contributes creaminess. Corn and sliced red onion enhance the freshness and texture contrasts. Crumbled feta adds a savory, salty element which is complemented by roasted pistachios or almonds for crunch. The salad is served chilled and tossed gently to keep the components distinct yet well combined.
The flavor balance includes the citrus dressing's acidity, the sweetness of strawberries, and the richness from avocado and nuts. The preparation involves marinating the kale with the dressing for at least 15 minutes to allow the flavors to meld and the leaves to soften without becoming limp. This technique enhances the salad’s mouthfeel and digestibility.
It pairs well as a vibrant side for grilled meats or seafood, or can be made into a complete meal by adding grilled chicken or salmon. Bacon is suggested to introduce a smoky, salty contrast. For a vegan version, omit or substitute the feta with a plant-based alternative. Leftovers keep in the refrigerator for a few days, maintaining freshness.
Make sure to finely chop the kale and massage the dressing well for best texture. The salad's ingredients allow customization according to preference or dietary needs.
Ingredients
- For the dressing:
- 1 cilantro lime dressing batch
- FOR THE SALAD:
- 6 cups kale finely chopped, stems removed
- 1 strawberry heaping cup, halved
- 1 avocado sliced or diced
- 1 cup corn raw, grilled or sauteed (prefer raw off the cob or grilled
- 1/2 cup feta cheese crumbled
- ¼ cup red onion thinly sliced
- 1/4 cup pistachios shelled, roasted and salted, or sub toasted sliced almonds
- Optional protein add-ins:
- 8 ounces Bacon optional
- 2 chicken breasts grilled
Instructions
- First make your cilantro lime dressing. You can find the recipe here.
- Add your finely chopped kale to a bowl. Remember you want to REALLY chop the kale very well. Pour the dressing over the kale and use tongs or clean hands to massage the dressing into the kale; you REALLY want to get it mixed well, so toss together for a few minutes to help break down the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing.
- Finally add your strawberries, avocado, corn, feta crumbles, sliced red onion, pistachios to the bowl with the kale. Give it a gentle toss with tongs to combine everything. Serves 4. Salad will keep well in the fridge for 1-3 days.
Notes
- Use plant-based feta or omit it to make the salad vegan.
- Add chicken, salmon, or bacon to increase protein and make it a main dish.
- Massage the kale thoroughly with dressing for the best texture and flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 424cal | 21% |
| Carbohydrates | 31.1g | 10% |
| Protein | 10.5g | 21% |
| Fat | 31.9g | 49% |
| Saturated Fat | 5.6g | 28% |
| Fiber | 10.1g | 40% |
| Sugar | 10.4g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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