Ok, sorry for all the pics on this one… Actually, no I’m not sorry. This salad is fresh and bright and bootyful and the perfect ode to summer. Hope you like looking at it as much as I like eating it! Nom nom nom…
Not to mention, this super simple lemon vinaigrette is zesty and delish. Highly recommend mixing it in a small mason jar so that you can store the leftovers for later. Trust me, you’re gonna want to put this on all the salads. All of them.
Lemon Vinaigrette Dressing:
1/4 cup olive oil
1/4 cup lemon juice (fresh squeezed preferred)
1 tablespoon honey
1/4 teaspoon dijon mustard
pinch of salt & pepper
3-4 cups kale (stemmed and chopped)
1/4 cup thin sliced onion
1/4 cup sliced almonds
3-4 fresh strawberries (rinsed and sliced thin)
Combine vinaigrette ingredients in a small jar with lid and shake until well combined (or whisk in a small bowl) – set aside. Place stemmed and chopped kale into a large bowl and drizzle with about 2-3 tablespoons vinaigrette. Use your hands to massage the dressing on the kale til kale is softened and darker in color. Add remaining salad ingredients and toss lightly – adding extra vinaigrette as desired. Enjoy!
This recipe is suitable for vegetarian, dairy-free, gluten-free, paleo, and clean-eating diets.