Spring and summer call for bright salads full of fruit. Add some kale and quinoa and you have a nutrient-packed dish full of flavor!
I’m back at it trying to convince everyone I know that kale is amazing! So far so good. I’ve made this salad for family get-togethers and nothing but compliments. Everyone is always shocked at how good kale can be when prepared right.
The key to making a perfect kale salad is to moisten the leaves. Before adding any toppings to the salad, add the dressing to the kale. Use your hands to toss the salad and get the dressing fully mixed. In only about 10 minutes, the kale is completely transformed to a softer, less bitter green.
If you like strawberries, blueberries and a salad with crunch, this is a home run. Strawberries add a nice boost of vitamin C. Blueberries are high in antioxidants and fiber.
I love salad toppings! I usually gravitate towards pecans, almonds and tortilla strips – anything with a crunch. So I decided this salad needed something too. Almonds are loaded with vitamins, fiber and protein. Good for you all around.
Now the quinoa is the time sucker of the recipe. To cook quinoa is similar to rice. In a pot add twice as much water as quinoa and bring to a boil and let simmer until water is evaporated. This can take about 20 minutes. For this recipe, it’s important to let it cool once cooked. Using a metal strainer, you can run cold water over to help the process. I’ve also seen pre-cooked quinoa in the freezer section. As always, you could omit the quinoa if you are strapped for time.
I have to chime in on this Poppy Seed Dressing from Annies too. I recently found it and was shocked at the low sugar, low calorie, low fat option! It may even be lower in sugar than my homemade recipe! Shocking! Check it out wherever Annie’s products are sold.
Make this salad when strawberries and blueberries are in season to save a couple bucks. Also make sure to buy organic strawberries. These are on the EWG’s dirty dozen list. Quinoa can still be pricey, but it’s no longer a specialty item. All mainstream grocery stores carry it. Giant sells it for about $5. Aldi also carries it for $2.99. The rest of the ingredients are under $3.
Strawberry Kale Salad Recipe
- 4-5 Heaping Cups Kale, washed and chopped, stems removed
- ½ Cup Quinoa, cooked
- 1-2 Cups Strawberries, halved or quartered
- 1 Cup Blueberries
- ½ Cup Almonds, chopped
- 1 Cup Poppy Seed Dressing (add or subtract to taste)
- Recommendation: Annie's Light Poppy Seed Dressing.
- Cook quinoa as directed on package. Let cool.
- Wash and chop kale into small pieces, removing the stems.
- Add kale and 1 cup of dressing to a large bowl. Mix thoroughly to help the kale soften. Use your hands if needed.
- Then add quinoa strawberries and blueberries to bowl.
- Just before serving top with almonds. Add more dressing to taste.
Recommendation: For the dressing use Annie’s Light Poppy Seed Dressing or my own recipe here.
Enjoy and let food be your energy!