Craving something quick, easy, healthy, and delicious? Well, look no further. Try this strawberry kale salad with lemon vinaigrette!
This salad is perfect for summer. It is fruity, bright, tangy, and refreshing. Plus, it comes together in under 30 minutes!
This recipe starts by toasting the coconut flakes and almonds in the oven. They only need about 5 to 10 minutes. Keep a close eye on the coconut flakes to make sure they don’t burn! You’re looking to get them a nice and toasty light brown color.
Toasting the coconut brings out a slightly nutty flavor. Same for the almonds – while they are already nutty, toasting them can intensify their flavor. Plus, the toasted coconut and almonds add a nice, crunchy texture to the salad.
Next, it’s time to whip together the lemon vinaigrette. It’s very simple to make. Olive oil, lemon juice, lemon zest, dijon mustard, maple syrup, and salt combine to form this easy salad dressing. The lemon juice adds a nice citrus flavor while the lemon zest really amps it up to provide an extra punch of flavor. Maple syrup is added to balance out some of the tanginess. You could always leave out the maple syrup if you prefer a really tangy dressing, or you could add more if you’d like the dressing to be a little sweeter.
To assemble the salad, start with a bed of kale and top with the strawberries, avocado, and red onion. Sprinkle on the coconut and almonds. Finally, top with the desired amount of dressing and serve.
This strawberry kale salad is great as either a main dish or a side. I love that it is so quick to make. If you wanted to change it up, you could even replace the strawberries with another type of berry. I bet blueberries would be delicious here as well.
If you try this strawberry kale salad with lemon vinaigrette, I would love to hear about it! Please comment and rate the recipe below. Enjoy!
Strawberry Kale Salad with Lemon Vinaigrette
Light and refreshing, this salad features fresh strawberries, avocado, and red onion on a bed of kale. Topped with toasted coconut flakes, almonds, and a tangy lemon vinaigrette.
For the Salad:
- ½ cup unsweetened coconut chips/flakes
- ⅓ cup almonds coarsely chopped
- 5-6 cups kale
- 1 cup chopped strawberries
- 1 avocado sliced thin
- ½ cup chopped red onion
For the Lemon Vinaigrette:
- 4.5 tablespoons olive oil
- 3 tablespoons lemon juice
- 1.5 teaspoons dijon mustard
- 1.5 teaspoons maple syrup
- 1 teaspoon lemon zest
- ¼ teaspoon salt
Preheat oven to 350 degrees F and line a baking pan with parchment paper.
Add the coconut and chopped almonds to the pan. Bake for 5-10 minutes, until the coconut is lightly browned, watching closely to ensure it doesn’t burn.
While the coconut and almonds are toasting, mix together all of the lemon vinaigrette ingredients (olive oil, lemon juice, dijon mustard, maple syrup, lemon zest, and salt) in a small bowl.
To assemble, place the kale in a large bowl and top with the strawberries, avocado, and red onion. Gently toss to combine. Add the coconut chips and almonds last to help keep them from falling to the bottom of the bowl.
To serve, scoop a portion of the salad onto a plate or bowl and top with desired amount of dressing (stir before pouring as the dressing will separate).
Any leftovers can be stored in the refrigerator. Store the dressing separate from the rest of the salad to keep it from wilting.