Strawberry Kale Honey Lemon (Printable version)
Crisp kale, sweet strawberries, and tangy honey lemon dressing come together in this vibrant 15-minute salad.
# What you need:
→ Greens & Produce
01 - 6 cups curly kale, stems removed and leaves chopped
02 - 1½ cups fresh strawberries, hulled and sliced
03 - ¼ small red onion, thinly sliced into half-moons
04 - ¼ cup sliced almonds, toasted
05 - ¼ cup feta cheese, crumbled
→ 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:
01 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, sea salt, and black pepper until 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, shrinks slightly, and turns a deeper green.
03 - Add the sliced strawberries, red onion, and crumbled feta cheese to the massaged kale. Drizzle with the remaining dressing and toss gently to coat all ingredients evenly.
04 - Scatter the toasted sliced almonds over the top and serve immediately while the greens are fresh and crisp.
# Expert Advice:
01 -
- The honey lemon dressing pulls sweet, tangy, and savory together in a way that makes people ask what is in this.
- Kale actually gets better when it sits for a few minutes, so this is one salad that forgives you if dinner runs late.
- It looks stunning on a white plate with zero effort, which makes it my go-to when guests show up unexpectedly.
02 -
- Skip the massaging step and you will be chewing raw kale like a goat, which I learned the hard way one rushed evening when I tried to cut corners.
- The dressing can be made up to three days ahead and kept in a jar in the fridge, but shake it well because honey settles and thickens when cold.
03 -
- Pull the kale leaves off the stem by pinching the base of the stem and sliding your fingers upward in one quick motion, which is faster than any knife technique.
- Warm the honey for ten seconds in the microwave before whisking it into the dressing and it will blend in smoothly instead of clumping at the bottom of the bowl.