Description
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.
Ingredients
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
Instructions
-
First make your cilantro lime dressing. You can find the recipe here.
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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.
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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.
Notes
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
Nutrition
- Serving Size: 4
- Calories: 424kcal
- Sugar: 10.4g
- Fat: 31.9g
- Saturated Fat: 5.6g
- Carbohydrates: 31.1g
- Fiber: 10.1g
- Protein: 10.5g