Strawberry Kale Salad

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4.5 from 4 reviews


  • 1 bunch kale (56 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)


  1. 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)
  2. 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.)
  3. Add olive oil, balsamic, honey, pepper and chili oil. Toss with tongs to coat well.
  4. Add strawberries and pecans to kale. (At this point, you can refrigerate the salad for up to 2 hours.)
  5. Add cheese right before serving.


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.


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