Sweet Summer Kale Salad
This sweet summer kale salad recipe will be a hit everywhere you go! It's sweet, refreshing, and so easy to make. Plus, it looks pretty on a plate! Plant-based, gluten-free, dairy-free, refined sugar-free. Vegan when you use a vegan sweetener.
Ingredients
- 1 large bunch curly kale (about 8-10 big leaves)
- 2 Tbsp. extra virgin olive oil
- 2-3 Tbsp. raw unfiltered honey or agave
- 1 garlic clove, minced
- 1 cup fruit (see recipe notes for options)
- 1/2 cup nuts/seeds (see recipe notes for options)
Instructions
- Thoroughly wash the kale and pull the leaves away from the thick middle stems. Tear the leaves into small, bite-sized pieces.
- Add the kale, olive oil, honey (or agave), and garlic to a large bowl. With clean hands, massage the kale until all ingredients are well combined and the leaves are slightly wilted, about 1 minute.
- Add your desired fruit and nuts/seeds to the mixing bowl and then toss the salad to distribute them evenly.
- Transfer the salad to a large serving bowl or divide into individual serving bowls.
- Serve at room temperature or cold.
- This recipe makes about four to six 2-cup servings, depending on how large your bunch of kale was.
Notes
Fruit options: chopped or sliced strawberries, chopped apple, chopped grapes, chopped pear, blueberries, raisins, or naturally sweetened dried cranberries.
Nuts/seeds options: pine nuts, sliced or slivered almonds, sunflower seeds, shelled hemp seeds, chopped walnuts, or shelled pumpkin seeds.
Use agave instead of honey to make this salad vegan.
You can make this salad ahead of time and store it in the refrigerator until you’re ready to serve it.
Whole kale leaves are easier to de-stem than bagged, chopped kale, so I always buy whole bunches instead of chopped.
The calorie count for this recipe is approximate and should only be used for informational purposes.