This vibrant Summer Kale Salad is about to become your new warm-weather staple. Forget boring, bitter salads; this recipe features tender, massaged kale, sweet strawberries, creamy avocado, and crunchy almonds, all tossed in a ridiculously addictive lemon-tahini dressing. It’s refreshing, packed with nutrients, and comes together in just 20 minutes. Perfect for a light lunch, a healthy dinner side, or your next backyard barbecue, this dish proves that salads can be both incredibly healthy and wildly delicious.
We designed this recipe to be your ultimate guide. It’s not just a list of ingredients; it’s a blueprint for the best kale salad you’ve ever had, complete with tips, tricks, and endless ways to customize it.
Why You’ll Love This Summer Kale Salad Recipe
If you’re looking for a go-to salad that never disappoints, this is it. It’s the perfect combination of textures and flavors that will have everyone asking for the recipe.
- Incredibly Flavorful: The combination of sweet, savory, creamy, and crunchy elements makes every bite interesting. The lemon-tahini dressing is the true star, tying everything together with its bright, zesty flavor.
- Quick and Easy: With just 20 minutes of prep time, you can have a gourmet-quality salad on the table. The steps are simple and straightforward.
- Highly Customizable: This recipe is a fantastic base. You can easily add your favorite protein, switch up the fruits and nuts, or toss in some grains to make it a more substantial meal.
- Healthy and Nourishing: Kale is a nutritional powerhouse, and this salad is loaded with vitamins, healthy fats, and fiber to keep you feeling great.
The Key to a Perfect Kale Salad: Don’t Skip This Step!
The secret to a tender, delicious kale salad lies in one simple but crucial technique: massaging the kale. Raw kale leaves can be tough and slightly bitter, but working them with your hands for just 2-3 minutes with a bit of olive oil and salt makes all the difference.
This process breaks down the tough cellulose structure, resulting in a softer texture and a more pleasant, less bitter flavor. It’s the same reason you’d see a professional chef take the time to do this. It transforms the salad from good to unforgettable.
Ingredients You’ll Need
This recipe uses fresh, simple ingredients that scream summer. Here’s what you’ll need to gather.
For the Salad
- 1 large bunch Lacinato Kale: Also known as Tuscan or dinosaur kale. It has a finer, less curly texture than curly kale, making it ideal for salads.
- 1 cup Strawberries: Fresh, ripe strawberries add a juicy sweetness that complements the kale perfectly.
- 1 Avocado: Provides a rich, creamy texture that balances the other ingredients.
- 1/2 cup Sliced Almonds: Toasted for extra flavor and crunch.
- 1/4 cup Red Onion: Thinly sliced for a mild, savory bite.
- 1/4 cup Feta Cheese: Crumbled, for a salty and creamy finish. Goat cheese works well too.
For the Lemon-Tahini Dressing
- 1/3 cup Tahini: Use a good quality, runny tahini for the best results.
- 1/4 cup Lemon Juice: Freshly squeezed is a must for bright, zesty flavor.
- 3 tablespoons Olive Oil: Extra virgin olive oil provides a smooth, rich base.
- 2 tablespoons Maple Syrup: Adds a touch of sweetness to balance the acidity. You can also use honey.
- 1 clove Garlic: Minced.
- 2-4 tablespoons Water: To thin the dressing to your desired consistency.
- Salt and Black Pepper: To taste.
How to Make the Ultimate Summer Kale Salad
Follow these simple steps to create a show-stopping salad in minutes.
- 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.
- 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.
- 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.
- 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.
- Serve Immediately: For the best texture, serve the salad right away.
Endless Variations: Make It Your Own
This Summer Kale Salad is incredibly versatile. Use this recipe as a starting point and get creative with your favorite seasonal ingredients.
Add More Fruit
Swap the strawberries for other summer fruits like peaches, blueberries, cherries, or mango for a different flavor profile.
Boost the Protein
Turn this salad into a complete meal by adding a protein source. It pairs wonderfully with grilled chicken, shrimp, or chickpeas. For another fantastic option, try it with our Easy Grilled Shrimp.
Introduce a Creamy Element
If you’re not a fan of feta, crumbled goat cheese or small mozzarella balls are excellent substitutes.
Add Some Crunch
Instead of almonds, try using toasted pecans, walnuts, sunflower seeds, or pepitas for a satisfying crunch.
Include Hearty Grains
For a more filling salad, mix in a cup of cooked quinoa, farro, or couscous.
Pro Tips for Success
Here are a few tips to ensure your kale salad is perfect every single time.
- Choose the Right Kale: Lacinato (Tuscan) kale is generally preferred for salads because it’s more tender than curly kale. If you use curly kale, be sure to massage it for an extra minute.
- Make the Dressing Ahead: The lemon-tahini dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator. It might thicken, so you may need to whisk in a little water before serving.
- Toast the Nuts: Don’t skip toasting the almonds! It only takes a few minutes in a dry skillet, but it deepens their flavor and makes them extra crunchy.
- Wait to Add Avocado: To prevent the avocado from browning and getting mushy, add it at the very end, just before serving.
What to Serve with Your Salad
This Summer Kale Salad is fantastic on its own for a light meal, but it also makes a wonderful side dish. It pairs beautifully with grilled meats like our Garlic Butter Steak, making for a perfect summer dinner. It’s also an excellent companion to a hearty main like this Chicken Cheesesteak Sandwich.
Frequently Asked Questions About This Summer Kale Salad
Yes! Kale is very sturdy, making it great for meal prep. You can assemble the salad with the massaged kale, onions, and almonds and store it in the fridge for up to 2 days. Keep the dressing, strawberries, and avocado separate and add them just before serving to maintain freshness.
The best way to make kale tender is to massage it. Remove the tough ribs, chop the leaves, and then gently rub them with a small amount of olive oil and salt for 2-3 minutes. This breaks down the tough fibers, resulting in a softer texture and less bitter taste.
Absolutely. It’s packed with nutrients, vitamins, and healthy fats. Kale is a superfood rich in vitamins A, K, and C, while avocado provides healthy monounsaturated fats and almonds offer protein and fiber.
This salad is highly customizable! For extra protein, add grilled chicken, shrimp, or chickpeas. For more crunch, try toasted pecans or sunflower seeds. Other fruits like blueberries or sliced peaches also work wonderfully.
A bright, zesty dressing pairs beautifully with kale. Our lemon-tahini dressing is perfect as it combines the acidity of lemon with the creaminess of tahini, which complements the robust flavor of the kale and the sweet summer fruits.
Share Your Creation!
We are so excited for you to try this delicious and refreshing Summer Kale Salad recipe! It’s a true celebration of seasonal flavors and healthy eating. If you make it, please leave a comment below to let us know how you liked it. And don’t forget to save this recipe to your favorite salad board on Pinterest!
Summer Kale Salad Recipe
Summer Kale Salad with Lemon-Tahini Dressing
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- Serve Immediately: For the best texture, serve the salad right away.
Notes
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.
