Kale, Strawberry, and Avocado Salad (Paleo)
Try this Kale, Strawberry, and Avocado Salad (Paleo) recipe, or contribute your own.
Try this Kale, Strawberry, and Avocado Salad (Paleo) recipe, or contribute your own.
- 1/3 cup olive oil
- 1/4 cup sliced almonds
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon raw honey
- 2 avocados
- 3/4 teaspoon kosher salt
- 2 bunches kale stems removed and finely shredded
- 2 lemons juice of (i like to use meyer lemons)
- 3/4 teaspoon coarse sea salt or 3/4 teaspoon kosher salt
- 1/4 olive oil
- 1 lb strawberry sliced with stems removed
- 1/4 cup unfiltered apple cider vinegar
- Carbohydrate 92.0164377660094 g
- Cholesterol 0 mg
- Fat 97.1658001019993 g
- Fiber 39.1500240964033 g
- Protein 16.3877346799968 g
- Saturated Fat 12.9503192910849 g
- Serving Size 1 1 recipe (929g)
- Sodium 941.381041074327 mg
- Sugar 52.8664136696061 g
- Trans Fat 5.42868328143796 g
- Calories 1213 calories
Step-by-step
- Put kale into large bowl. Pour ¼ cup olive oil, juice from 1 lemon, and ½ teaspoon of the salt over the kale. Toss gently, with fingers, and massage mixture into the leaves. This will cause the kale to start to wilt, it takes about 3 minutes.
- Set kale aside while making dressing. Whisk together 1/3 cup olive oil, ¼ cup apple cider vinegar, 1 tablespoon honey, ¼ teaspoon pepper, remaining ¼ teaspoon salt, and juice from second lemon.
- Add sliced strawberries to the dressing mixture and allow to sit while coring and slicing avocados.
- Pour dressing over kale and top with avocado slices and almonds.
Massaging and Macerating for Texture
Massaging raw greens with oil, acid, and salt for three full minutes breaks down the tough cellulose structure in the leaves, softening their fibrous bite and reducing their volume. When slicing strawberries and submerging them in an apple cider vinegar and honey vinaigrette, let them rest for at least ten minutes. This process draws out fruit juices, seasoning the berries while balancing the sharp acidity of the vinegar. Meyer lemons provide a floral sweetness compared to standard varieties, though regular lemons work equally well when balanced with the specified honey quantity.
Storage and Advance Preparation
Raw kale dressed without delicate fruits retains its texture in the refrigerator for up to two days, making sturdy greens an exceptional option for advance meal prep. Sliced avocados oxidize rapidly when exposed to ambient air, turning brown due to enzymatic reactions. Prevent this discoloration by tossing avocado pieces in lemon juice immediately after cutting, or wait to slice them until the exact moment of serving. Almonds should be kept dry in an airtight container at room temperature until assembly to maintain their crisp crunch.
