Summer Glow Chopped Kale Salad

Summer Glow Strawberry Kale Salad

Summer Glow Chopped Kale Salad

It’s crunchy, it’s creamy, it’s sweet & salty and it’s truly the perfect way to use your summer produce and impress your friends at the next bbq!

Have you ever clicked on a recipe online after a Google search and there isn’t a “jump to recipe” button and you have to scroll through endless text of who-cares before getting to the recipe? That’s annoying, right?

So, we’re going to keep this part short because your time is valuable! Yes, we’d like to recruit you. Why should you consider Kale?

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Summer Glow Chopped Kale Salad

Summer Glow Strawberry Kale Salad

  • Author: D.J. Paris
  • Total Time: 30min


We swiped this amazing recipe from the good people over at Ambitious Kitchen.

Beautiful strawberry kale salad tossed with fresh strawberries, sweet corn, creamy avocado and a delicious cilantro lime dressing. This fresh chopped kale salad is wonderful as-is and the perfect base for your favorite proteins! Enjoy as a seasonal side dish or lunch all summer long.


For the dressing:

For the salad:

  • 6 cups finely chopped kale, stems removed
  • 1 heaping cup halved strawberries
  • 1 avocado, sliced or diced
  • 1 cup corn, raw, grilled or sauteed (I prefer raw off the cob or grilled)
  • 1/2 cup feta crumbles
  • ¼ cup thinly sliced red onion
  • 1/4 cup shelled roasted and salted pistachios (or sub toasted sliced almonds)

Optional protein add-ins:

  • 8 ounces bacon, optional
  • 2 grilled chicken breasts


  1. First make your cilantro lime dressing. You can find the recipe here.

  2. Add your finely chopped kale to a bowl. Remember you want to REALLY chop the kale very well. Pour the dressing over the kale and use tongs or clean hands to massage the dressing into the kale; you REALLY want to get it mixed well, so toss together for a few minutes to help break down the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing.

  3. Finally add your strawberries, avocado, corn, feta crumbles, sliced red onion, pistachios to the bowl with the kale. Give it a gentle toss with tongs to combine everything. Serves 4. Salad will keep well in the fridge for 1-3 days.


To make vegan: leave off feta or use a plant based feta crumble.

If you want to make this a full meal or more heartier, I suggest adding some chicken or salmon. Honey mustard chicken or maple glazed salmon would be amazing with this salad. I also think bacon adds a nice salty element to the salad.

  • Prep Time: 30min
  • Category: Salad


  • Serving Size: 4
  • Calories: 424kcal
  • Sugar: 10.4g
  • Fat: 31.9g
  • Saturated Fat: 5.6g
  • Carbohydrates: 31.1g
  • Fiber: 10.1g
  • Protein: 10.5g