Go Back
A close-up shot of the ingredients for the Summer Kale Salad, including fresh kale, strawberries, avocado, and almonds, arranged on a wooden board.

Summer Kale Salad with Lemon-Tahini Dressing

A refreshing and vibrant Summer Kale Salad featuring tender massaged kale, sweet strawberries, creamy avocado, and a zesty lemon-tahini dressing. Perfect for a healthy and easy meal!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 large bunch Lacinato Kale ribs removed and chopped
  • 1 cup Strawberries sliced
  • 1 Avocado diced
  • 0.5 cup Sliced Almonds toasted
  • 0.25 cup Red Onion thinly sliced
  • 0.25 cup Feta Cheese crumbled
For the Lemon-Tahini Dressing
  • 0.33 cup Tahini
  • 0.25 cup Lemon Juice freshly squeezed
  • 3 tablespoons Olive Oil
  • 2 tablespoons Maple Syrup
  • 1 clove Garlic minced
  • 2-4 tablespoons Water to thin
  • Salt and Black Pepper to taste

Equipment

  • 1 Large Salad Bowl
  • 1 Small bowl or jar
  • 1 Whisk

Method
 

  1. Make the Dressing: In a small bowl or a jar with a lid, combine the tahini, lemon juice, olive oil, maple syrup, and minced garlic. Whisk or shake until smooth. Add water, one tablespoon at a time, until the dressing reaches a pourable consistency. Season with salt and pepper to taste and set aside.
  2. Prepare the Kale: Wash and thoroughly dry the kale leaves. Remove the tough center ribs and discard them. Chop the leaves into thin, bite-sized ribbons.
  3. Massage the Kale: Place the chopped kale in a large salad bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Gently massage the kale with your hands for 2-3 minutes, until the leaves become darker, more fragrant, and noticeably softer.
  4. Assemble the Salad: Add the sliced strawberries, red onion, and toasted almonds to the bowl with the kale. Pour about half of the dressing over the salad and toss gently to combine. Add the diced avocado and crumbled feta cheese, then toss lightly one more time. Add more dressing if needed.
  5. Serve Immediately: For the best texture, serve the salad right away.

Notes

Tip 1: The lemon-tahini dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
Tip 2: If using curly kale, massage it for an extra minute to ensure it becomes tender.
Tip 3: Add avocado and feta cheese just before serving to keep them fresh and prevent mushiness.