Strawberry Kale Salad
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 bunch kale (5–6 ounces) or 5 ounces baby kale
- 1/2 teaspoon salt
- 1 tablespoon lemon juice (1/2 lemon)
- 2 tablespoons olive oil
- 1 tablespoon Balsamic vinegar
- 2 teaspoons honey
- 1/2 teaspoon black pepper
- drizzle hot chili oil (optional)
- 1 cup sliced strawberries
- 1/2 cup chopped pecans or walnuts, toasted
- 1/2 cup crumbled panela cheese, queso fresco or feta (or another crumbly, salty cheese)
Instructions
- Cut the tough ends off the kale bunch. Slice the rest into 1″ strips. Rinse and drain well. Pat dry with a clean tea towel. (if using baby kale, just start with the next step)
- Put kale into a large bowl and sprinkle with salt, lemon juice. Massage kale with your hands for 2-3 minutes until it has wilted slightly. (Baby kale will only need a minute or so.)
- Add olive oil, balsamic, honey, pepper and chili oil. Toss with tongs to coat well.
- Add strawberries and pecans to kale. (At this point, you can refrigerate the salad for up to 2 hours.)
- Add cheese right before serving.
Notes
To make salad even farther in advance, massage and dress the kale salad but don’t add strawberries and nuts. Refrigerate up to 8 hours, adding remaining ingredients at serving time.
Nutrition
- Calories: 230
Find it online: https://hilahcooking.com/strawberry-kale-salad/