I love kale. And not just because it’s good for you. I honestly love it. And my favorite way to prepare it is in a salad. A kale salad is my go-to whenever someone asks me to bring a salad to a dinner party or potluck. This time of year, kale is in season at our local farmer’s market. And local strawberries are available, too. Skeptical about kale? Give this salad a try and see if it changes your mind.
For the Strawberry Kale Salad:
1 bunch kale, chiffonade (see below if you don’t know what that means)
2c. shredded Brussels sprouts
1c. sliced strawberries
1c. sliced cucumber
1c. sliced celery
1/2c. chopped pecans
Salt & pepper to taste
1/2 c. crumbled goat cheese (optional)
For the Lemon Poppyseed Vinaigrette:
1/4c. extra virgin olive oil
Juice of 1 lemon
1tsp. poppy seeds
Squirt of honey (optional)
To make the dressing, whisk EVOO, lemon juice, and honey (if using) until combined. Add poppy seeds and mix until combined.
To make the salad, toss the kale, Brussels sprouts, strawberries, celery, cucumber, pecans, salt, and pepper in a large bowl. Add the dressing and toss to coat. Let sit for 10-15 minutes to allow the kale to soften. Sprinkle with crumbled goat cheese (if using) and enjoy!
What kind of kale should I use?
For this salad, I prefer to use tuscan kale. Tuscan, or lacinto, kale is the dark green variety that you can usually find at your local farmer’s market or grocery store. Another good option is curly kale, the lighter green version with frilly edges that is widely available. You can even mix the two if you want a little bit of variety.
What is chiffonade?
Chiffonade is a vegetable preparation where you slice or shred the leafy vegetable into thin strips. To chiffonade your kale, start by removing the tough stems. Then roll the kale leaves into a tube and slice across the tube. The result will be thinly-sliced ribbons of kale perfect for your salad!
Why should I let the salad sit before serving?
You don’t need to let the salad sit before serving, but it does taste better that way. Unlike lettuce that wilts when you dress it, kale softens and becomes a bit sweeter and less bitter the longer it sits in the dressing. In fact, you can even toss the kale with a bit of the dressing and massage it before you add the remaining ingredients.
Can I save the leftovers?
Yes! That is one of my favorite things about kale salads. They keep! Because kale is heartier than lettuce, it stands up to the dressing and keeps for 2-3 days. I often make extra and eat it for lunch either on its own or with a bit of leftover chicken or beef.
Do you like kale? If not, did this salad convert you to a kale lover?