Strawberry Kale Honey Lemon Salad (Printer-Friendly)
Crisp kale and juicy strawberries tossed in a zesty honey lemon dressing, ready in just 15 minutes.
# What You'll Need:
→ Salad Base
01 - 6 cups fresh kale, stems removed and leaves chopped
02 - 1½ cups fresh strawberries, hulled and sliced
03 - ¼ small red onion, thinly sliced
04 - ¼ cup sliced almonds, toasted
05 - ¼ cup crumbled feta cheese
→ Honey Lemon Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1½ tablespoons fresh lemon juice
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - ¼ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, sea salt, and black pepper until fully emulsified and smooth.
02 - Place the chopped kale in a large salad bowl. Pour half of the prepared dressing over the leaves and massage firmly with your hands for 1 to 2 minutes until the kale softens, wilts slightly, and deepens in color.
03 - Add the sliced strawberries, thinly sliced red onion, and crumbled feta cheese to the massaged kale. Drizzle with the remaining dressing and toss gently until all components are evenly coated.
04 - Scatter the toasted sliced almonds over the top of the salad. Serve immediately to maintain optimal texture and freshness.
# Expert Advice:
01 -
- The honey lemon dressing pulls sweet and tangy together so well you will want to put it on everything.
- Massaging the kale changes its texture completely and makes even skeptical eaters come back for seconds.
02 -
- Skipping the kale massage is the biggest mistake you can make because unmassaged kale fights back with every chew.
- Toasting the almonds in a dry pan for just two minutes transforms them from bland to incredibly fragrant and nutty.
03 -
- Strip kale leaves from the stem by running your thumb and forefinger along the rib in one quick motion.
- Let the dressing sit for five minutes after whisking so the flavors marry before it hits the greens.