Strawberry Kale Salad with Mint and Blue Cheese Recipe
A refreshing and nutrient-packed Strawberry Kale Salad with Mint, featuring massaged kale, fresh spinach, sweet strawberries, crisp cucumber, snap peas, crumbled blue cheese, and slivered almonds, all tossed in a tangy homemade balsamic vinaigrette. Perfect as a light meal or a vibrant side dish, with optional grilled chicken or steak for added protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Greens and Vegetables
- 6 oz kale, chopped
- 3 oz spinach, chopped
- 1/2 lb strawberries, sliced
- 1/2 English cucumber, sliced
- 4 oz snap peas, chopped
Herbs and Nuts
- 1/3 cup chopped mint
- 1/3 cup crumbled blue cheese
- 1/3 cup slivered almonds
Optional Protein
- Roasted or grilled chicken or steak (optional)
Dressing
- 1/2 cup extra virgin olive oil
- 6 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon sea or kosher salt
- 1/2 teaspoon cracked black pepper
Instructions
- Prepare the balsamic vinaigrette: In a bowl, combine 1/2 cup extra virgin olive oil, 6 tablespoons balsamic vinegar, 1 tablespoon honey, 1/2 teaspoon sea or kosher salt, and 1/2 teaspoon cracked black pepper. Whisk vigorously until the mixture is fully emulsified and smooth.
- Prepare the kale: Lay each kale leaf flat on a cutting board. Using a paring knife, carefully slice along both sides of the center rib to remove it. Discard the tough ribs and roughly chop the kale leaves into bite-sized pieces. Repeat until all kale is prepared.
- Massage the kale: Place the chopped kale into a large mixing bowl and pour 1/4 cup of the prepared balsamic vinaigrette over it. Using clean hands, massage the dressing into the kale for 2 to 3 minutes. This process softens the kale’s fibers, making it more tender and flavorful. Set aside to allow further marination.
- Prepare the remaining ingredients: Slice the strawberries; chop the spinach into bite-sized pieces; quarter and thinly slice the cucumber; chop the snap peas; and mince the mint finely.
- Assemble the salad: Add the spinach, sliced strawberries, cucumber, chopped snap peas, minced mint, crumbled blue cheese, and slivered almonds to the massaged kale. Drizzle with an additional 1/4 cup of the balsamic vinaigrette and toss gently to combine all ingredients evenly.
- Serve: Divide the salad into individual bowls. Serve immediately with extra dressing on the side. Optionally, top with grilled or roasted chicken or steak for a complete, protein-packed meal.
Notes
- Massaging the kale is essential to soften its texture and reduce bitterness.
- Use fresh, ripe strawberries for the best sweetness and flavor balance.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
- To make this salad vegan, omit the blue cheese or substitute with a vegan cheese alternative.
- Feel free to swap snap peas with green peas or snow peas depending on availability.
- The salad is best eaten fresh but can be stored in an airtight container in the fridge for up to 24 hours.
