This salad is the perfect meal to have on a warm summer day like we are having here in Vancouver. It is easy to make and uses fresh and easy to find ingredients. It can be made vegetarian by omitting the bacon. Either way, this kale salad is simple, light and delicious.
Frequently Asked Questions
Can I use other greens instead of kale?
Absolutely, if kale isn’t your thing, spinach or arugula work great too. Just keep in mind that the flavor and texture will change a bit.
What can I substitute for bacon?
For a vegetarian option, crispy chickpeas or roasted sunflower seeds add a nice crunch without the meat. If you want to keep it savory, try using smoked paprika or a dash of liquid smoke in your dressing.
How should I store leftovers?
Store any leftover salad in an airtight container in the fridge. It’s best enjoyed within a day or two, but the dressing might make the kale a bit soggy after that.
Can I make this salad ahead of time?
You can prep the ingredients in advance, just keep the dressing separate until you’re ready to serve. This way, the salad stays fresh and crisp!
What can I serve with this salad?
This salad pairs beautifully with grilled chicken or fish for a complete meal. It also makes a great side dish for barbecues or picnics.
Cooking Tips for the Perfect Salad
To get the best flavor and texture from your kale salad, start by massaging the kale. Take a handful of chopped kale, drizzle a little olive oil, and sprinkle some salt. Use your hands to gently rub the leaves for a minute or two. This process helps break down the tough fibers and makes the kale softer and more palatable. If you’re adding avocado, slice it just before serving to keep it fresh and vibrant. For the strawberries, look for ones that are ripe and sweet. If they’re a bit tart, a drizzle of honey or maple syrup over them can enhance their flavor. Finally, consider toasting your nuts or seeds before adding them to the salad. A quick toast in a skillet brings out their natural oils and adds a delicious crunch.
Serving Suggestions
This salad is incredibly versatile and can be served in many ways. For a light lunch, enjoy it on its own with a slice of whole-grain bread on the side. If you’re serving it as a side dish, it pairs beautifully with grilled chicken or fish, adding a fresh contrast to the main course. For a more substantial meal, consider adding quinoa or farro to the salad. This not only boosts the nutrition but also makes it more filling. If you’re hosting a gathering, serve the salad in a large bowl and let everyone help themselves. Garnishing it with extra strawberries and a sprinkle of feta cheese on top makes for an appealing presentation. The vibrant colors of the salad will make it a centerpiece on your dining table.
Strawberry Avocado Kale Salad
Ingredients
- 6 cups baby kale prewashed kind
- 2 cups sliced strawberries
- 1 ripe avocado sliced
Dressing
- 4 slices bacon
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 1/2 teaspoon poppy seeds
- salt & pepper to taste
Instructions
- Place kale, strawberries and avocado into a large bowl and set aside.
- For the dressing, cook bacon until crisp. Remove from pan and drain bacon on paper towels. Crumble into small pieces and whisk together with remaining ingredients. Drizzle over salad and serve.
Notes
Nutrition
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