Strawberry Kale Salad

Kale is everywhere these days since it’s valued for its dense nutritional values and its flavor. You can vary this recipe for Strawberry Kale Salad with the seasons by swapping in roasted squash, mandarin oranges and roasted beets, walnuts and figs, summer peaches, and corn. In the version below, the sweet strawberries are enhanced by the homemade, vinegary dressing. Massaging the kale with the dressing, and the warmth of the chickpeas, make the kale tender and delicious!

Can I Substitute Chickpeas For a Different Protein in This Strawberry Kale Salad?

Absolutely! For our vegetarian and vegan friends we suggest using chickpeas for their dense nutrient content as well as their ability to soak up flavors. Though we do understand that chickpeas are not for everyone. So, instead, you can replace with a protein of your choice such as chicken, steak, or even turkey. In case you are vegan or vegetarian though, other meatless proteins you can use include tofu, edamame, or even lentils. Maybe you’ll even choose to leave this element out altogether and instead let the strawberries, kale, avocado, almonds, and homemade dressing relieve your cravings.

Strawberry Kale Salad

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• Author: Sara Ghedina
• Yield: Serves 4

Print Recipe

Description

The sweetness of strawberry balances out the slight bitterness of kale.

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Ingredients

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For the salad:

• 2 bunches lancinato kale, torn into bite-sized pieces
• 2 small green onions, sliced
• 2 cups sliced strawberries
• 1 avocado, sliced
• 3 tbsp sliced roasted almonds

For the dressing:

• 4 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• Juice and zest of 1 lemon

For the chickpeas:

• 2 tbsp extra-virgin olive oil
• 1 can garbanzo beans, drained and rinsed
• 2 tbsp tamari or soy sauce
• 1 tbsp tomato paste
• 3 tsp brown sugar
• 2 tsp paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder

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Instructions

1. Place the kale in a large bowl, drizzle it with the lemon juice, and massage it gently with your hands to soften it.
2. Prepare the dressing whisking together the olive oil, salt, pepper, and the lemon zest. Pour it over the kale, add the green onion, mix well, and let it rest for at least 10 minutes.
3. Meanwhile, prepare the chickpeas: heat the olive oil in a pan, add the drained chickpeas and fry them for about 5 minutes. In a small bowl, whisk together the soy sauce, tomato paste, brown sugar and the remaining spices, stirring well to combine. Pour the mixture over the chickpeas and cook for another 4 minutes, stirring occasionally. Turn off the heat and cover to keep warm.
4. Add the strawberries to the kale, and gently mix them in. Arrange the salad on the serving plate, and top it with the warm chickpeas, the sliced avocado and the roasted almonds.

Story, Photography, and Styling by Sara Ghedina

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