Strawberry Kale Salad

Learn how to make my strawberry kale salad, complete with creamy avocado, chopped walnuts, and fresh basil. It’s topped with sweet balsamic vinaigrette that will have your taste buds singing!

Strawberry kale salad recipe 

The fruit of the day is a juicy favorite – strawberries! They’re the star in my new strawberry kale salad recipe. 

I love using fruit in my salad recipes for natural sweetness and super bright flavor. 

From my Pear Salad with Dijon Vinaigrette to my Cranberry Quinoa Salad, these salads perfectly balance sweet, savory, and just a touch of zest.

Today’s recipe follows this legacy, made with a homemade balsamic vinaigrette and fresh chopped strawberries. 

More than just a side salad, this recipe packs a nutritious punch with healthy fats from diced avocado and protein from chopped walnuts and crumbled feta cheese. 

Filling and delicious without being too heavy, this salad is perfect for a summer lunch. Want more satiety? Jazz it up for dinner, topped with chicken breast or lemon-herb tofu. 

Ingredients needed

Here’s a little bit about everything that goes into my sweet strawberry salad with kale.

Kale strawberry salad

• Kale: The base of this salad is 8 oz chopped kale. This is one of my favorite greens to cook with because it’s so hearty and satisfying. If you’ve been a kale hater in the past, I challenge you to try this recipe.
• Olive oil: I break down the kale in this recipe using 2 tbsp of olive oil. Massaging oil into the kale leaves helps it become tender and less bitter. 
• Salt: ½ tsp also helps tenderize our kale. Salting kale breaks down cell walls, drawing moisture from the leaves and leaving them more tender; it also improves the flavor!
• Strawberries: I use 2 cups of diced strawberries in this salad for a sweet addition. Their freshness perfectly balances the tangy vinaigrette. 
• Grape tomatoes: I add 2 cups of sliced grape tomatoes for a bright acidity. 
• Cucumber: 2 cups of diced cucumber adds a fresh crunch to this salad. 
• Avocados: Avocados are one of my top salad ingredients because they add yummy flavor and healthy fats. This recipe calls for 3 diced avocados. 
• Feta: 8 oz of crumbled feta cheese gives this recipe a boost of protein, along with a salty, creamy flavor. 
• Walnuts: For even more protein and healthy fats, this salad calls for 1 ½ cups of chopped walnuts. 
• Basil: Finally, I add 1 cup of chopped fresh basil for a bright, herby addition. Using fresh herbs in salads makes a huge difference in the overall flavor. 

Sweet balsamic vinaigrette 

• Balsamic vinegar: For our vinaigrette, I add ⅓ cup of balsamic vinegar. This is a natural pairing with strawberries. 
• Olive oil: I also use ½ cup of good-quality olive oil. 
• Honey: To sweeten this zesty vinaigrette, I include 2 tbsp of honey.  
• Dijon mustard: 1 tbsp of dijon mustard adds extra tang to this dressing. 
• Garlic: I include 1 clove of minced garlic for aromatics. 
• Salt + pepper: Salt and pepper are essential! 1 tsp of salt and ½ tsp of pepper help enhance all of the flavors in this recipe. 

Kitchen tools required

Gather a few kitchen essentials to make this kale salad with strawberries. 

• Large salad bowl
• Kitchen knife
• Cutting board
• Large glass measuring cup
• Whisk

You’ll also need some measuring cups to complete this dish, including 1 cup, ½ cup, ⅓ cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make a strawberry kale salad 

First up, add 8 oz of chopped kale to a large salad bowl. 

Pour 2 tbsp olive oil and ½ tsp salt over the kale, using your hands to massage it. Keep going until the kale has shrunk and the oil is well incorporated. This step is very important as it makes the kale softer and less bitter. 

Next, chop your vegetables and toppings as instructed. This includes 2 cups diced strawberries, 2 cups sliced grape tomatoes, 2 cups diced cucumber, 3 diced avocados, 8 oz crumbled feta, 1 ½ cups chopped walnuts, and 1 cup chopped basil. 

Add your prepared ingredients to the salad, tossing to combine. 

Next, whisk your dressing ingredients together in a large glass measuring cup. This includes ⅓ cup balsamic vinegar, ½ cup olive oil, 2 tbsp honey, 1 tbsp dijon mustard, 1 clove minced garlic, 1 tsp salt, and ½ tsp pepper. 

Pour your mixed dressing over the salad and toss well until combined. And just like that, your kale strawberry salad is ready to serve!

Recipe tips

Below are some common strawberry kale salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve strawberry kale salad

This strawberry salad with kale can be served as a light lunch as is, or amped up with your favorite protein source. 

I suggest adding grilled chicken, seared salmon, or a lemon-herb tofu for more satiety. 

On the side, serve with warm sliced baguette or a cup of soup like Easy Creamy Tomato Soup.

Why is my kale so bitter?

If your kale is really bitter and unpalatable, you’re likely not preparing it correctly!

Kale needs to be broken down before eating, which is an easy process once you have the steps. 

For a sweeter, more tender kale, use a bit of salt, olive oil, and lemon juice to massage the leaves. Get in there with your fingers, working the ingredients into the kale until it becomes soft and darkened. It should also shrink in size. 

This massaging is breaking down the cell walls in your kale, making it tender and easier to digest. 

Storing leftovers

Store leftover kale salad with strawberries in an airtight container. It should keep well in the refrigerator for up to three days. The thick kale leaves take longer to wilt than other greens.

I recommend storing the salad and dressing separately for longer storage or meal prep. 

If you liked this recipe, you’ll want to try these!

Looking for more fresh and delicious meal ideas? Try any of my favorite recipes. 

• Healthy Seven Layer Dip
• Fresh Watermelon Salad With Feta
• Sheet Pan Hawaiian Chicken
• Greek Cucumber Tomato Feta Salad
• Caprese Orzo Salad