Have you tried kale raw in a salad with strawberries? I was skeptical the first time someone suggested it a long time ago, but the combination actually works, and I make it almost weekly during the spring and summer these days.
It’s so easy to make too!
Chop 2 cups of kale, toss with 1 cup of sliced strawberries, 1/2 cup of cooked quinoa, and some sliced almonds. Dress with olive oil, balsamic vinegar, salt, and pepper. The balsamic and strawberries share an acidity that makes the kale taste less bitter.
One trick is this; cooking the quinoa ahead of time and letting it cool keeps it from wilting the kale when you toss everything together. You get crunch from the almonds, substance from the quinoa, and sweetness from the strawberries. If you chill the finished salad for 30 minutes, the balsamic softens the kale further.
Tips for a Better Kale Salad
Chop the kale finely
Tear or chop the kale into bite-sized pieces, removing the tough center stems. Smaller pieces are easier to eat raw and absorb the dressing better.
If the kale is especially tough, massage it with a drizzle of olive oil and a pinch of salt for about 30 seconds. This breaks down the cell walls and makes the leaves more tender.
Cool the quinoa completely before adding
Hot quinoa wilts the kale and makes the strawberries mushy. Cook the quinoa according to package instructions, then spread it on a plate to cool for 15 minutes.
Cold quinoa holds its shape and adds a distinct chewy texture to the salad. It also absorbs less of the dressing, leaving more for the kale and strawberries.
Strawberry and Kale Spring Salad
Total Time: 30 minutes
Yield: Serves 4
Diet: Vegetarian
Print Recipe
Pin Recipe
Description
A touch of acidity and sweetness combined with crunchy almonds and soft quinoa give this salad a great mix of flavors and textures.
Ingredients
Units
- 2 cups kale, chopped
- 1 cup strawberries, sliced
- 1/2 cup quinoa, cooked
- 1/4 cup almonds, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the quinoa according to package instructions and let it cool.
- In a large bowl, combine chopped kale, sliced strawberries, cooked quinoa, and sliced almonds.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill for 30 minutes for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Category: Salad
Method: No-Cook
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 6
Frequently Asked Questions
Can I use baby kale instead?
Baby kale is more tender than mature kale and does not need massaging. It works well in this salad and saves prep time. The flavor is milder, so the balsamic and strawberries stand out more.
How long does this salad keep?
Dressed, it lasts in the fridge for about a day. The kale holds up better than most lettuce-based salads. After 24 hours the strawberries start to break down and release juice.
Can I substitute a different grain?
Farro, bulgur, or brown rice all work in place of quinoa. Cook times vary, so prepare the grain separately. The salad is about contrasting textures, so any firm, chewy grain fits.
If You Liked This Recipe, You Might Also Enjoy
- Simplified Chole Bhature
- Cool Piña Colada Smoothie
- Crispy Rice with Spicy Tuna
The post Strawberry and Kale Spring Salad appeared first on Honest Cooking and Travel.