Spring Kale Salad with Strawberries, Sprouts & Lemon

Level

Beginner

Time

15 min.

Serves

Ingredients

1 bunch kale (stems removed, chopped)
1 cup soft lettuce (butter lettuce or spring mix)
3–5 radishes, thinly sliced
1 cup strawberries, sliced
1 handful fresh sprouts (pea shoots, sunflower, or alfalfa)
Fresh herbs (mint or basil), chopped, to taste
¼ cup goat cheese or feta, crumbled
¼ cup toaste

Lemon Honey Dressing

2–3 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1–2 tsp honey
Salt + pepper, to taste

Instructions

Massage the kale:
Place kale in a large bowl with a pinch of salt and a drizzle of olive oil. Massage for 1–2 minutes until softer and slightly darkened.
Prepare the dressing:
Whisk together lemon juice, olive oil, Dijon, honey, salt, and pepper.
Dress the kale:
Toss the massaged kale with the dressing to coat evenly.
Add fresh ingredients:
Gently fold in lettuce, radishes, strawberries, and herbs.
Finish & serve:
Top with sprouts, crumbled cheese, and toasted nuts. Serve immediately.

💡 Tips

Swap strawberries for orange segments, pears, or apples, depending on season/availability.
Do not add sprouts until serving to maintain freshness and crunch.
For a heartier meal, add grilled chicken, salmon, or chickpeas.
Replace kale with our spinach.

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