Strawberry Kale Crunch Salad
Chopped kale is combined with sweet strawberries, salty feta, crunchy toasted almonds and pistachios and creamy avocado in this strawberry kale crunch salad. A homemade Dijon and champagne vinegar dressing coat the salad adding flavor to every bite.
Salads don’t have to be boring! Add some flavor with sweet berries and dried cranberries, crunch from salty pistachios and toasted almonds and texture from kale and ripe avocado.
Ingredients
- 1 lb. kale ( I used Lacinato kale), stem removed and chopped
- 1 cup strawberries, sliced
- 1 avocado, sliced
- 1/4 cup sliced almonds, toasted
- 1/4 cup toasted pistachios, shelled
- 2 oz feta cheese, crumbled (may use goat cheese)
- 1/4 cup dried cranberries
Dressing
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar, white wine or champagne vinegar (your choice)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
How to Make a Kale Strawberry Salad
Remove the stems from the kale and chop the kale. Place into a large bowl.
Toast the almonds in a small non-stick skillet over medium heat for 5-6 minutes, stirring often until golden and fragrant.
In a small bowl or mason jar, combine the olive oil, vinegar, Dijon mustard, salt, pepper, and honey.
Toss half the dressing with the kale and massage it into the leaves so that the kale is well coated.
Plate the salad in the serving bowl or platter and top with sliced strawberries, feta cheese, toasted almonds, pistachios, and dried cranberries.
Toss to combine and serve with extra dressing on the side.
What to Serve with Kale Salad
Skillet Creamy Garlic Lemon Chicken Recipe
Toasted Chipotle Roast Beef Sandwich with Au Jus
Mediterranean Chicken Thighs With Artichokes, Potatoes and Olives
Slow Roasted Blood Orange Glazed Salmon
Additional Salad Recipes
Mandarin Orange Salad With Spinach, Apples and Candied Almonds
Beet Salad With Orange, Avocado and Arugula With Citrus Vinaigrette
Cranberry Orange Curried Couscous Salad
Brussels Sprouts Salad With Pomegranate and Apples
Spinach & Berries Salad Recipe With Toasted Almonds and Fresh Dill
Ingredients
- 1 lb. kale I used Lacinato kale, stem removed and chopped
- 1 cup strawberries sliced
- 1 avocado sliced
- 1/4 cup sliced almonds toasted
- 1/4 cup toasted pistachios shelled
- 2 oz feta cheese crumbled (may use goat cheese)
- 1/4 cup dried cranberries
Dressing
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar white wine or champagne vinegar (your choice)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Remove the stems from the kale and chop the kale. Place into a large bowl.
- Toast the almonds in a small non-stick skillet over medium heat for 5-6 minutes, stirring often until golden and fragrant.
- In a small bowl or mason jar, combine the olive oil, vinegar, Dijon mustard, salt, pepper, and honey.
- Toss half the dressing with the kale and massage it into the leaves so that the kale is well coated.
- Plate the salad in the serving bowl or platter and top with sliced strawberries, feta cheese, toasted almonds, pistachios, and dried cranberries.
- Toss to combine and serve with extra dressing on the side.
You can get all the ingredients for these recipes at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!
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Nice recipe. A hit with all in my house. Thanks!
Thank you, Arthur! I’m happy to hear you enjoyed it! Thanks for leaving a comment. Hope you are well!