This recipe is a little bit of a different take on Strawberry Spinach Salad. The kale makes this a bit heartier, the avocado adds some great healthy fats and creaminess; strawberries for sweetness, and pecans for crunch. The best thing about raw kale salads is that they’re hearty. You could easily make this at the beginning of the week, and have easy lunches all week long. Kale is also full of good for you vitamins, and is high in calcium! While kale might be a bit intimidating, it’s quite easy to turn into a delicious meal. Since kale is rather tough, if you plan to eat it raw you have to massage it. I know it sounds weird, and I too have felt the “if anything’s getting a massage it should be me” thoughts, but alas, your raw kale wants a massage too. All you have to do is rub the salad dressing into the leaves. You’ll know you’re doing it right when the leaves turn a brighter green, look glossy, and have already softened up a bit. It doesn’t take long to do a whole bowl of kale, so don’t let this deter your raw kale eating ways!
Adapted from Two Peas and Their Pod
Lemon Poppyseed Dressing:
- 1/4 cup olive oil
- 1 1/2 lemons, juiced (about 3 Tbsp)
- 1 Tbsp honey
- 1 tsp poppyseeds
- salt and pepper to taste
- About 8 cups raw kale, stems removed and torn into bite size pieces (or enough to fill a large bowl, it reduces to about half the amount after it’s massaged)
- 2 cups sliced strawberries
- 1 avocado, chopped
- 2 oz feta, crumbled (optional)
- 3/4 cup pecans, toasted and chopped
In a measuring cup, whisk together the dressing ingredients. Place raw kale in a large bowl, pour about 1/2 of the dressing onto the kale, and then massage the kale (rub the leaves between your hands), until kale is bright green and glossy. Add remaining salad ingredients and serve. Store in the fridge for about 3 days (although best to leave off the pecans until ready to serve).