Vibrant Balsamic Strawberry Kale Salad

I’ve always thought salads should be more than just a pile of greens. Growing up, my mom would toss together the same basic lettuce and tomato combo, but these days I like to get a bit more creative in my kitchen. When I first tried adding strawberries to my usual kale salad, it was like discovering a whole new world of flavor possibilities.

This strawberry kale salad has become my go-to lunch option, especially during spring when fresh berries are everywhere. It’s simple enough for busy weekdays but special enough to serve when friends come over. I usually prep the kale ahead of time and keep the other ingredients ready to go in separate containers. That way, I can throw it together in just a few minutes when hunger strikes.

Looking for a salad that’s both filling and fresh? This one checks all the boxes. The sweetness of strawberries pairs perfectly with the earthy kale, and once you try it, you might never go back to plain old garden salads again.

What Kind of Kale Should I Use?

Baby kale is the star of this salad, and it’s a great choice if you’re new to eating kale or prefer milder greens. Unlike mature kale, baby kale leaves are more tender and don’t require any massage or prep work to make them enjoyable raw. If you can’t find baby kale, you can substitute regular curly or lacinato (dinosaur) kale – just remove the tough stems and tear the leaves into bite-sized pieces, then give them a gentle massage with a bit of olive oil to soften them up. For the freshest flavor, look for kale with deep green leaves that aren’t wilted or yellowed, and store it in the fridge in a plastic bag with a paper towel to absorb excess moisture.

Options for Substitutions

This fresh salad is pretty adaptable – here’s how you can switch things up:

• Baby kale: Not a fan of kale or can’t find it? Try using baby spinach, arugula, or mixed spring greens instead. Just keep in mind that regular kale will be tougher, so if you use it, massage it with a bit of olive oil first to soften it up.
• Strawberries: When strawberries aren’t in season, try using other berries like raspberries or blackberries. You can even use sliced peaches or mandarin oranges for a different twist. If using tart fruits, you might want to add an extra pinch of sugar.
• Balsamic vinegar: You can swap this with apple cider vinegar or red wine vinegar – just add a touch more sugar to balance the tartness. Rice vinegar works too for a milder flavor.
• Avocado: No ripe avocados? Try using crumbled goat cheese or feta for that creamy element. You could also use sliced cucumber for freshness.
• Nuts or seeds: Any nuts or seeds work great here – try pecans, walnuts, almonds, sunflower seeds, or pumpkin seeds. Just make sure they’re fresh and not rancid.
• Dijon mustard: Regular yellow mustard works in a pinch, or you can skip it altogether and add a squeeze of fresh lemon juice to help emulsify the dressing.

Watch Out for These Mistakes While Making

The biggest mistake when preparing kale salad is not massaging the leaves – spending just 2-3 minutes gently rubbing the kale with a little olive oil and salt will break down its tough fibers and make it much more enjoyable to eat. Another common error is adding the dressing too early, which can make your salad soggy – instead, wait to dress the salad until right before serving, and start with less dressing than you think you need (you can always add more). To keep your avocados from browning and strawberries from getting mushy, add these delicate ingredients last, and if you’re making this ahead, toss them in just before serving. For the crunchiest results, toast your nuts or seeds in a dry pan for 3-5 minutes until fragrant, but watch them closely as they can burn quickly.

What to Serve With Strawberry Kale Salad?

This fresh and filling salad works really well as a side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside some grilled chicken breast or seared salmon for a protein boost that won’t overpower the delicate strawberry and kale flavors. For a vegetarian option, a scoop of quinoa or a slice of crusty whole grain bread makes this salad more filling while keeping things light and healthy. If you’re hosting a summer lunch, this salad pairs perfectly with a cold glass of rosé wine or sparkling water with fresh mint leaves.

Storage Instructions

Keep Fresh: This salad is best enjoyed right after it’s made, but if you need to prep ahead, store the dressed kale separately from the strawberries and avocado. Keep everything in separate airtight containers in the fridge – the dressed kale will last about 2 days, while the cut strawberries can stay fresh for about a day.

Prep Ahead: Want to make this salad ahead for lunch tomorrow? Store the dressing in a small jar, wash and dry the kale, and keep the strawberries whole until you’re ready to eat. Cut the avocado just before serving to prevent browning. When you’re ready to eat, just toss everything together!

Pack for Lunch: If you’re taking this salad to work or on-the-go, layer the ingredients in a container with the dressing at the bottom, followed by the heartier ingredients like kale, then top with the delicate strawberries and avocado. This keeps everything fresh until lunchtime!

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-650
• Protein: 10-15 g
• Fat: 50-55 g
• Carbohydrates: 30-35 g

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup water
• 1 teaspoon dijon mustard
• Salt and pepper to taste
• 5 ounces fresh baby kale
• 1 pint strawberries, sliced and hulled
• 1 teaspoon sugar
• 1 diced avocado
• 1/4 cup nuts or seeds of choice

Step 1: Prepare the Strawberries

In a medium bowl, add the sliced strawberries and sugar.

Gently toss to ensure the strawberries are evenly coated with the sugar.

Set the bowl aside for 5 minutes, allowing the sugar to draw out the natural juices from the strawberries.

Step 2: Make the Dressing

In a large salad bowl, combine olive oil, balsamic vinegar, water, Dijon mustard, salt, and pepper.

Whisk the ingredients together until the dressing is creamy and well-emulsified.

Taste the dressing and adjust the seasoning levels if necessary.

Set aside.

Step 3: Toast the Nuts or Seeds

Place a pan over medium heat and add your choice of nuts or seeds.

Toast them carefully, watching closely, as they can burn quickly.

As soon as they start to become very slightly charred, turn off the heat and remove the nuts or seeds from the pan to cool.

Set aside.

Step 4: Assemble the Salad

Give the dressing a quick whisk once more before adding the kale to the salad bowl.

Using your hands, gently massage the kale until it’s evenly coated with the dressing, which helps to tenderize the leaves.

Add half of the prepared strawberries and toasted pecans to the salad, mixing well to combine.

Step 5: Final Touches and Serve

Top the salad with the remaining strawberries and toasted nuts or seeds.

This adds an extra layer of flavor and texture to each serving.

Serve immediately and enjoy your deliciously fresh and vibrant salad!