Do you need to massage the kale?

Yes. As kale is normally tough, it's important that you massage it before adding it to a salad. You just need a sprinkle of salt and a few minutes rubbing the kale leaves between your fingers. The more you massage it, the more tender it will get. I don't usually go overboard with massaging the kale as it will soften up more once it's mixed with the salad dressing. If you like it extra tender, you can massage it with a little oil or lemon juice along with the salt. You can even mix it with some of the salad dressing and let it sit for 5-10 minutes before adding the other ingredients.

Can you make this salad in advance?

Absolutely. You can prepare the ingredients for this salad a day in advance and then assemble when ready to enjoy. Just chop and massage your kale and slice the strawberries and onions, and store them all separately in the fridge. You can also blend the dressing and store it in the fridge. The dressing will separate a bit and may solidify on top, but just let it sit at room temperature for a few minutes and then shake or stir it. The only ingredient you should wait to prepare is the avocado as it will start to brown once exposed to air.

How long will this salad last?

Once assembled and tossed with dressing, it's best to enjoy this salad right away. Since kale is hearty and sturdy, leftovers will last for a day or two in the fridge. Just note that the avocado will brown and the almonds may soften a little.

What can you serve with strawberry avocado salad?

If you're looking to add a protein and turn it into an entrée salad, try topping it with an air fryer salmon fillet , slices of pork tenderloin , or a few air fryer breaded shrimp. As a side salad, you can serve it with air fryer turkey burgers , sweet potato frittata or stuffed peppers .

Strawberry Kale Salad

Description

This Strawberry Kale Salad is filled with juicy strawberries, hearty kale, creamy avocado and topped with an easy poppyseed dressing. It works as a simple side salad or add a protein to make it an entrée!

Ingredients

For the salad:

8–9 cups torn or chopped kale, packed
1 1/2 cups fresh chopped strawberries
1/2 large avocado, chopped
1/2 red onion, sliced
1/3 cup almond slices or slivers

For the poppyseed dressing:

1/2 cup extra virgin olive oil
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons diced red onion
1/2 teaspoon kosher salt
1 tablespoon poppyseeds

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Instructions

Prepare the kale: Remove the stems and ribs from the kale leaves and chop or tear the kale into bite-sized pieces. Add the kale to a large bowl with a sprinkle of salt and use your fingertips to massage the kale until it softens and starts to shrink in size.
Make the dressing: Add the oil, honey, vinegar, red onion and salt to a blender and blend on high until smooth. Stir in the poppyseeds.
Assemble the salad: Top the kale with strawberries, avocado, red onion and almonds. Toss with dressing and serve.

Notes

The more you massage the kale, the more tender it will get. If you like it extra tender, you can massage it with a little oil or lemon juice along with the salt. You can even mix it with some of the salad dressing and let it sit for 5-10 minutes before adding the other ingredients.
Curly kale or tuscan kale work in this recipe, but I would avoid using baby kale as the leaves are too small and tender.
The dressing calls for extra virgin olive oil but you can use olive oil or a more neutral oil.
If you don’t have white wine vinegar, you can use red wine vinegar instead.
Since the dressing includes fresh onion, it should be stored in the fridge. It will separate and may solidify on top. Just let it rest at room temperature for a few minutes and then stir or shake it to mix it all together.
I like to use a blender for the salad dressing as it emulsifies the ingredients and blends in the onion. If you don’t have a blender, you can whisk together the honey, vinegar and salt and slowly whisk in the oil. Finely chop or grate the onion and stir it in with the poppyseeds.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

The recipe for the poppyseed dressing was adapted from The Kitchn.