How To Make Strawberry Kale Salad

HilahCooking's picture

May. 21, 2016

Make a strawberry kale salad with walnuts, cheese and simple balsamic vinaigrette. Adding strawberries to your salad is a great way to enjoy ripe strawberries while they are in season. Learn the trick to making a good kale salad with this cooking video.


Baby kale 6 Ounce
Salt 1/2 Teaspoon
Lemon juice 1 Tablespoon ((1/2 lemon))
Olive oil 2 Tablespoon
Balsamic vinegar 1 Tablespoon
Honey 2 Teaspoon
Black pepper 1/2 Teaspoon
Hot chili oil To Taste ((optional)) (Optional)
Sliced strawberries 1 Cup (16 tbs)
Chopped pecan/Toasted walnuts 1/2 Cup (8 tbs) , toasted
Panela cheese/Queso fresco 1/2 Cup (8 tbs) , crumbled ((or feta or another crumbly, salty cheese))



1.Cut the tough ends off the kale bunch. Slice the rest into 1 strips. Rinse and drain well. Pat dry with a clean tea towel. (if using baby kale, just start with the next step)

2.Put kale into a large bowl and sprinkle with salt, lemon juice. Massage kale with your hands for 2-3 minutes until it has wilted slightly. (Baby kale will only need a minute or so.)

3.Add olive oil, balsamic, honey, pepper and chili oil. Toss with tongs to coat well.

4.Add strawberries and pecans to kale. (At this point, you can refrigerate the salad for up to 2 hours.)

5.Add cheese right before serving.


6.Serve and enjoy.


To make salad even farther in advance, massage and dress the kale salad but dont add strawberries and nuts. Refrigerate up to 8 hours, adding remaining ingredients at serving time.

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 257Calories from Fat 186

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 361 mg15.04%

Total Carbohydrates 12 g4%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet