Strawberry Kale Salad

Strawberry Kale Salad

Drizzled with a vegan buttermilk-style dressing, this Strawberry Kale Salad is the perfect light meal for swelteringly hot summer days. Serve it as a main or side. It’s makes a great lunch, but it almost makes a terrific light dinner. This easy recipe is vegan and gluten-free.

Strawberry Kale Salad with text overlay

Strawberry Kale Salad

It’s been hot here. The kind of sticky, humid hot that makes any kind of simple activity seem like a daunting task. I don’t want to do anything except sit very still and drink buckets of iced tea.

Cooking dinner is at the top of my “I don’t wanna do it” list. Even though I have air conditioning, turning on the oven or standing over the stove to make a hot meal doesn’t sound appealing to me at all. I don’t want to eat hot food, either. On these super hot days, I turn to raw foods and salads.

To keep my meals interesting, I’m always on the lookout for new salad recipes. This recipe is adapted from one I came across in The Food Network Magazine years ago. It was loaded with dairy, but that was easy to fix.

strawberries, baby kale, endive, lemons, garlic, sunflower seeds, and chives

How to Make Strawberry Kale Salad

This recipe couldn’t be easier to make!

  • First you mix together the apple cider vinegar and almond or soy milk. You let it sit for 10 minutes to clabber or curdle.
  • Then you place the mixture in your blender along with the cashews, lemon juice, mustard, sea salt, and garlic, and blend until it’s smooth and creamy. If it’s too thick, you can add a little water a tablespoon at a time.
  • Once it’s blended together, you stir the chives into the dressing.
  • Finally, you place the baby kale, sliced endive, and strawberries into a large bowl and drizzle on the dressing. Top your salad with the sunflower seeds.

pouring dressing on kale salad

Raw Cashews

I recommend using raw cashews in this recipe. They’re softer and have a milder flavor than the roasted variety. I have a Blendtec, but I soak my cashews for about 2 hours before making dressings like this anyway. If you don’t have a high-speed blender, make sure you soak your cashews longer to help them blend easier.

strawberry kale salad with strawberries and dressing

Clabbering Nondairy Milk

Clabbering thickens and curdles milk, giving it a buttermilk-like consistency. To make clabbered milk, you just need to add vinegar or lemon juice to almond or soy milk. It won’t work with other non-dairy milks, so make sure you use almond or soy.

bowl of salad with strawberries, dressing, and lemon

How to Customize Your Salad

You can easily make this salad your own!

  • If you’d like to add a little more oomph, toss in some chickpeas or white beans.
  • You can use pumpkin seeds to sliced almonds in the place of sunflower seeds.
  • Blueberries or raspberries can be used instead of strawberries.
  • You can use baby arugula or baby spinach instead of baby kale.

two bowls of salad with strawberries, dressing, and lemon

two bowls of salad with strawberries, dressing, and lemon

Strawberry Kale Salad

Dianne
Drizzled with a vegan buttermilk-style dressing, this Strawberry Kale Salad is the perfect light meal for swelteringly hot summer days. It's makes a great lunch, but it's also perfect for dinner. 
Prep Time 15 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 338 kcal

Equipment

  • Blender

Ingredients
  

For the Dressing

  • 1/2 cup almond or soy milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup raw cashews soaked for two hours, rinse and drained
  • 1 tablespoons lemon juice
  • 1 teaspoons Dijon mustard
  • ½ teaspoon sea salt
  • 1 clove garlic
  • 2 tablespoons fresh chives chopped

For the Salad

  • 5 ounces baby kale
  • 1 pint strawberries sliced
  • 3 endives sliced
  • ¼ cup sunflower seeds roasted

Instructions
 

  • Make the dressing:
    Mix together the apple cider vinegar and non-dairy milk, and let sit for 10 minutes. It will curdle, which is what you want. Place the curdled milk in a blender along with the cashews, lemon juice, mustard, sea salt, and garlic. Blend until smooth and creamy. If the dressing seems too thick, add water, a teaspoon at a time. Stir in the chopped chives.
  • Make the salad:
    Toss together the baby kale, strawberries, and endives in a large bowl. Drizzle on the dressing and top with the roasted sunflower seeds.
Calories: 338kcal
Tried this recipe?Tag @diannewenz on Instagram!

two bowls of salad with strawberries, dressing, and lemon

More kale salad recipes you might enjoy include:

Kale and Edamame Salad from above

 

More summer salads you might enjoy include:

close up of Roasted Ratatouille Salad

The post Strawberry Kale Salad appeared first on Dianne's Vegan Kitchen.

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