Berry Avocado Kale Crunch Salad

This salad is a love letter to summer produce – bursting with juicy berries, creamy avocado, and the satisfying crunch of fresh green cabbage. Massaged kale lays the foundation of textures that really makes it shine. A quick honey-lemon vinaigrette ties everything together with just the right balance of tang and sweetness. It’s light, refreshing, and hearty enough to stand on its own or shine as a stunning side dish!

1. Place thinly sliced kale and green cabbage in a large bowl. Drizzle with 1 tablespoon of olive oil and a small pinch of salt. Use your (clean!) hands to massage the greens for 1-2 minutes, until the kale is tender and slightly wilted and the cabbage softens just a bit.

2. In a small bowl, whisk together olive oil, lemon juice, zest, honey, Dijon mustard, salt and pepper.

3. Add strawberries, blueberries, avocado, red onion, sunflower kernels and toasted almonds to the massaged greens. Drizzle with dressing and toss gently to coat.

4. Let sit for an additional 10 minutes to allow the flavors to meld then enjoy!

Berry Avocado Kale Crunch Salad

Serves 4

All you need:

1 large bunch curly or lacinato kale, stems removed and leaves finely chopped

1/2 small green cabbage, finely shredded

1 tablespoon olive oil (for massaging)

Dressing –

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon honey or maple syrup

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

Freshly ground black pepper, to taste

1 cup fresh strawberries, hulled and sliced

1/2 cup fresh blueberries

1 ripe avocado, diced

1/2 small red onion, sliced thin

2 tablespoons honey roasted (or roasted salted) sunflower kernels

2 tablespoons toasted sliced almonds

1. Place thinly sliced kale and green cabbage in a large bowl. Drizzle with 1 tablespoon of olive oil and a small pinch of salt. Use your (clean!) hands to massage the greens for 1-2 minutes, until the kale is tender and slightly wilted and the cabbage softens just a bit.
2. In a small bowl, whisk together olive oil, lemon juice, zest, honey, Dijon mustard, salt and pepper.
3. Add strawberries, blueberries, avocado, red onion, sunflower kernels and toasted almonds to the massaged greens. Drizzle with dressing and toss gently to coat.
4. Let sit for an additional 10 minutes to allow the flavors to meld then enjoy!