5 Ingredients or Fewer

Kale Salad with Tangy Strawberry Vinaigrette

July  8, 2020
Author Notes

I couldn't decide if I should take the kale in a creamy direction with a tahini-based dressing and with top with shaved carrots or utilize the strawberries in my fridge. I went with the strawberries full blast and ended up with this hardcore winner, had the bf crying out “MORE KALE!”

If only I had feta (the good briny stuff) in the fridge, then this salad would deserve a gold metal.

Tip* Make your dressing right in the measuring cup - helps with measuring of course but also with pouring it up when its all stirred up. —Meredith Schwartz

  • Prep time 20 minutes
  • Serves 2
  • 1/4 cup Diced strawberries (+ more sliced for topping)
  • 3 tablespoons White balsamic vinegar
  • 2 tablespoons Extra virgin olive oil
  • 1-2 tablespoons Onion, finely chopped
  • 1 teaspoon Mint, finely chopped
  • 4 cups Kale, roughly chopped
  • 1/2 English cucumber, sliced
  • 1/2 Avocado, sliced
  • 1 teaspoon Lemon juice
In This Recipe
  1. The dressing: In a measuring cup, mash the strawberries up with a spoon, making juicy-ness with some small decipherable chunks. Stir in the rest of the ingredients. Season with lots of pepper and a pinch of salt. Adjust flavors to your liking.
  2. The Salad: In a medium bowl, use your hands to massage the kale with half of the dressing. In a small bowl, toss The cucumbers with 1 tbsp of the dressing. Top the kale with the cucumbers, avocado and extra sliced strawberries. Squeeze lemon juice on the avocado and sprinkle with pepper. Drizzle extra dressing over it all! Yummmm ya’ll!!

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