Strawberry Avocado Kale Salad is a delicious way to enjoy fresh berries. This sweet salad is easy to make with a handful of ingredients and is naturally vegan, gluten-free, and oil-free.
Do you like kale salad?
While it’s popular at a lot of restaurants, many people are intimidated to make it at home.
I’ve heard some tell me that they don’t know how to make it tender.
Or they’re worried it will be bitter.
But if you’ve been hesitant to try it or are worried your family won’t enjoy it, this sweet Strawberry Avocado Kale Salad is for you!
Any variety of kale can be used to make Strawberry Avocado Kale Salad.
I usually use whatever looks the best at my local market or farm stand.
But if I had to choose, my favorite varieties are Lacinato, also known as Dinosaur or Tuscan and Russian Red.
You can read more about the different types you are likely to find in The Ultimate Guide to Different Types of Kale and How to Use Them.
Since this recipe calls for two bunches of kale, I decided to combine Lacinato and Red, which actually has purple stems and ribs.
Whenever I make a massaged kale salad such as Kale Quinoa Salad, I like to discard the tough stems and ribs.
And for this reason I don’t buy the pre-chopped kale that comes packaged in a bag unless I am going to use it to make a green smoothie or a cooked dish.
Personally, I find the leaves to have a better texture for raw salads without the inner ribs.
Making Strawberry Avocado Kale Salad is quick and easy.
If you have 15 minutes, you can make this salad.
The first step is to wash and pat dry the kale leaves.
To remove the stems and tough ribs, you can either use your knife or tear the leaves with your hands.
Then chop or tear the leaves into bite-sized pieces and place in a large bowl.
Next add a pinch of salt and half of a diced avocado.
Using your hands, massage the kale with the avocado until it’s tender and reduced in volume.
Then to add a little flavor and reduce the bitterness, toss the massaged kale with a little lime juice and pure maple syrup.
Finally, top the salad with the remaining avocado, sliced strawberries, and walnuts, and enjoy!
And, of course, feel free to make any substitutions you like.
If strawberries aren’t in season, I love using blackberries, blueberries, or raspberries in this salad.
Or if you don’t want to use walnuts, pumpkin seeds, pistachios, or sunflower seeds are great substitutions.
This oil-free Strawberry Avocado Kale Salad can be made in advance for meals on the go and will last a few days refrigerated.
Now let’s make Strawberry Avocado Kale Salad!
Strawberry Avocado Kale Salad
- Wash the kale and and remove the tough ribs. Pat dry the leaves with a kitchen towel. Tear or chop them into bite-size pieces and place in a large bowl.
- Use your hands to massage the kale with half the diced avocado and a pinch of salt until the kale is tender and has reduced in size.
- Add the lime juice and maple syrup and toss well to coat.
- Top the kale salad with the remaining avocado, strawberries, and walnuts. Enjoy immediately or refrigerate until ready to serve.