Super Summer Kale Salad
Bright, fresh, and packed with wholesome ingredients, the Super Summer Kale Salad is your ultimate go-to for a refreshing and nutrient-rich meal. This vibrant salad features a base of tender massaged kale paired with protein-packed quinoa, juicy cherry tomatoes, crisp cucumber, creamy avocado, and crumbled feta cheese. Toasted sliced almonds add the perfect crunch, while a zesty lemon-honey vinaigrette ties all the flavors together. Garnished with fragrant fresh basil, this salad is not only visually appealing but also bursting with summer flavors. Ready in just 20 minutes, this no-cook recipe is ideal as a light standalone meal or a shareable side dish for picnics, barbecues, or weeknight dinners. Healthy, flavorful, and easy to prepare, this kale salad recipe is a must-try for summer!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 cups kale
- 1 whole lemon
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
- 1 cup quinoa (cooked)
- 1 cup cherry tomatoes
- 1 whole cucumber
- 1 whole ripe avocado
- 0.5 cup feta cheese (crumbled)
- 0.25 cup sliced almonds (toasted)
- 2 tablespoons fresh basil
Instructions
1. Prepare the kale by washing and drying it thoroughly. Remove the stems and roughly chop the leaves into bite-sized pieces.
2. To tenderize the kale, place it in a large bowl and squeeze the juice of one lemon over it. Add 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for 1-2 minutes until it becomes softer and reduces in volume.
3. In a small bowl, whisk together the remaining olive oil, honey, a pinch of salt, and pepper to create the dressing.
4. Dice the cucumber, halve the cherry tomatoes, and cut the avocado into cubes. Set them aside.
5. Add the cooked quinoa to the bowl of massaged kale and mix thoroughly.
6. Gently fold in the cucumbers, cherry tomatoes, and avocado. Drizzle the dressing over the salad and toss to coat evenly.
7. Sprinkle the crumbled feta cheese and toasted almonds on top for added texture and flavor.
8. Garnish with freshly chopped basil for a burst of freshness.
9. Serve immediately or chill in the refrigerator for 10-15 minutes before enjoying.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 463 mg | 20% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 5.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
