Summer Kale Salad

My neighbor brought over an armful of kale from her garden one July afternoon and I had no idea what to do with it beyond smoothies. I started tearing leaves into a bowl, grabbed whatever fruit was sitting on the counter, and something magical happened. That thrown together combination became the salad I now make every single week all summer long.

I first brought this to a backyard barbecue and watched three people who swore they hated kale go back for seconds. One friend actually pulled me aside to ask if I had added sugar to the greens because they tasted so good raw.

Ingredients

• Kale: Use curly or lacinato, just make sure to strip those tough stems out completely since they never soften enough to enjoy eating
• Cherry tomatoes: Halving them releases their juices into the salad, which mixes with the dressing for extra flavor
• Cucumber: English cucumbers work best here because their thinner skins mean no peeling needed
• Red onion: Soak the slices in ice water for five minutes if you find raw onion too sharp
• Strawberries and blueberries: Pick the most fragrant ones you can find since that aroma carries right into every bite
• Avocado: Wait until the very end to dice it so it does not turn brown before serving
• Feta cheese: The salty creaminess is the bridge between the sweet fruit and earthy greens
• Toasted sliced almonds: Toast them yourself in a dry skillet for two minutes because store bought ones never have enough crunch
• Extra virgin olive oil: A good quality one here really shines since the dressing is so simple
• Fresh lemon juice: Bottled juice will make the whole dressing taste flat and tinny
• Honey: Just one tablespoon balances the lemon's acidity without making the salad sweet
• Dijon mustard: This is what makes the dressing emulsify and cling to every leaf

Instructions

Soften the kale:

Pile the chopped leaves into your biggest bowl, sprinkle a pinch of salt over them, and use your hands to rub and squeeze for about two minutes. The leaves will turn a deeper green and feel almost like they have been lightly steamed.

Build the base:

Add the tomatoes, cucumber, red onion, strawberries, blueberries, and avocado right on top of the massaged kale.

Whisk the dressing:

Combine the olive oil, lemon juice, honey, Dijon, salt, and pepper in a small jar and shake until the mixture looks thick and cloudy.

Toss it all together:

Drizzle the dressing over the salad and use tongs to lift and turn everything until every leaf glistens.

Finish with the good stuff:

Scatter the feta and toasted almonds across the top so they stay visible and crunchy.

Save

Last August I made a double batch for my sister's birthday dinner and her four year old ate an entire adult portion without being asked. Kids will surprise you when the flavors are bright and the textures are fun to explore.

Picking the Best Summer Produce

I have learned to shop for this salad with my nose more than my eyes. Smell the strawberries before buying them because a sweet aroma means ripe flavor while a lack of smell means they were picked too early and will taste watery.

Making It a Full Meal

Grilled chicken slices or a scoop of chickpeas turn this from a side into something substantial enough for lunch. I keep a can of chickpeas in my desk drawer at work just for the days I bring leftover portions in.

Getting Ahead Without Sacrificing Freshness

You can massage the kale and make the dressing up to a day in advance and keep them separate in the fridge. The key is never combining everything until you are actually ready to eat.

• Store undressed kale in a sealed bag with a paper towel to absorb moisture
• Keep the dressing jar in the fridge and give it a good shake before using
• Always add avocado last no matter how tempted you are to prep early

Save

This salad is summer on a plate, simple enough for a Tuesday night but beautiful enough to impress anyone. Keep the ingredients stocked and you will find yourself reaching for this recipe over and over again.

Recipe FAQs

→ Why do you massage the kale before assembling the salad?

Massaging kale with a pinch of salt breaks down the tough cell walls, making the leaves softer, less bitter, and much more pleasant to eat raw.

→ Can I make this salad ahead of time?

You can prep the dressing and wash the greens ahead, but it's best to assemble and dress the salad right before serving to keep the fruits and avocado fresh.

→ What can I substitute for feta to make it vegan?

Simply omit the feta or use a plant-based cheese alternative. The salad is still flavorful and satisfying without any dairy.

→ Can I swap the summer fruits for something else?

Absolutely—sliced peaches, nectarines, or even diced mango work beautifully in place of the strawberries and blueberries.

→ How do I add more protein to this salad?

Grilled chicken breast, roasted chickpeas, or quinoa all pair well with the flavors and will make the salad a more filling main course.

→ How long does the lemon-honey vinaigrette keep?

The dressing can be stored in a sealed jar in the refrigerator for up to a week. Just shake well before using, as the ingredients may separate.