This Strawberry Kale Salad is packed with nutrients AND flavor. It makes a perfect lunch, side salad or light dinner.
I was never a fan of strawberries in my salad. Until I tried it. Yes, sadly I judged the strawberry salad book by its cover. I don’t know, it just sounded weird to me. Strawberries and lettuce together? Why??
Then (out of politeness), I tried a strawberry spinach salad. Ah, that’s why. It’s pretty delicious. So to keep a short story short, I’m a fan of strawberries in my salad.
Since posting the recipe for baby kale chips, I’ve been trying to think of other ways to incorporate kale into our weekly menus. I wanted to stick with using the baby kale since it’s got such a mild flavor. I had some kale salad ideas rattling around in my brain but a strawberry kale salad was calling out to me. It just sounded so fresh and delicious.
Now, this strawberry kale salad is pretty much a salad template, the way most salads are. But that’s what is so great about salad. You can change them up and really use whatever ingredients you want or have.
I added some toasted pecans and some fresh mozzarella to my strawberry kale salad but you could use whatever nuts and cheese you’d like. You could even leave them out if you want. I chose fresh mozzarella because I like the creamy texture it adds. You could try goat cheese or feta too. You could also use all kale and no lettuce. See? A salad bowl is like a blank canvas. It is what you make it and it’s almost always delicious!
Doesn’t that just look so yummy and inviting? Fresh strawberries, creamy mozzarella, toasty pecans, healthy kale… flavorful and healthy for the win!
I love this time of year when I can get fresh produce locally. Especially fruit like strawberries. There’s nothing like strawberries that have just been picked. Since it’s finally strawberry season here in New England, I’ve got some other great recipes [including a cocktail!] featuring fresh strawberries coming your way.
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- 4 C baby kale leaves, long stems removed
- 2 C spring lettuce mix
- 1 1/2 C fresh strawberries, cut in half
- 1/2 C toasted pecans
- 1/2 - 1 C fresh mozzarella, cubed
- Toast pecans at 350 degrees for about 8 minutes on a dry baking sheet. Watch carefully so they don't burn. Let cool.
- Combine baby kale leaves and spring lettuce mix in a large salad bowl. Toss with strawberries, cooled pecans and mozzarella.
- Serve with balsamic dressing.