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+ servings

Summer Kale Salad with Strawberries and Avocado

Author - Serena Wolf
Prep Time: 25 minutes
Cook Time: 5 minutes
Yields: 2 large salads, 4 side salads


  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • Kosher salt
  • Coarse black pepper
  • 1 bunch lacinato kale or curly kale if you prefer, center ribs removed and finely chopped
  • ¼ cup pine nuts toasted
  • ½ small red onion very thinly sliced
  • 1 cup fresh strawberries sliced
  • ½ ripe avocado diced
  • 1-2 ounces goat cheese crumbled (optional)


  • In a medium bowl, whisk together the lemon juice, zest, mustard, honey, and olive oil. Season with salt and pepper to taste. (Be generous with your seasoning!)
  • Add the chopped kale to the bowl with the dressing. Use your hands to massage the kale with the dressing for about 3 minutes until the kale has softened slightly. Set your kale aside to marinate for 15 minutes.
  • While your kale is marinating, toast your pine nuts. Heat a small saucepan over medium heat. (Do not put any oil in the pan!) When hot, add the pine nuts. Toast for 2-3 minutes, shaking the pan periodically, until the nuts are golden brown and fragrant. Remove from the pan and let cool to room temperature.
  • Add the red onion, avocado, half of the strawberries, and half of the pinenuts to the marinated kale. Gently toss and transfer the salad to a serving dish or individual plates.
  • Top with the remaining pine nuts and strawberries, sprinkle with goat cheese, and serve immediately.