Strawberry Kale Salad

You see that green stuff up there? That’s kale. Not lettuce.

Here’s some cool things about kale that I bet you didn’t know…

  • Kale is one of the most nutrient dense vegetables
  • Kale is usually used in commercial settings as the greenery around the salad bar containers.
  • Kale is yummy.
  • Kale keeps in the refrigerator for at least a week without wilting AFTER making it into a salad (this is +100 bonus points in my book, because prepared salads are one of those things that typically just don’t keep very well.)
  • Kale can also be cooked like spinach – but it’s not as slimy as cooked spinach
  • Kale is 99 cents per bundle.
  • You’d be silly not to go buy some kale and eat it right now.
  • You don’t want to eat the stem of kale – it’s hard to chew. Everything else is okay.

Recipe: Strawberry Kale Salad


  • One bundle of Kale, stems removed, torn into bite size pieces and washed
  • 2 Lemons, halved and juiced
  • Olive Oil, drizzle
  • Salt, Pepper, Garlic Powder to taste
  • 5-6 Sliced Strawberries
  • 2 Green Onions, chopped
  • 1/4 cup Pecans, chopped
  • 1/4 cup (or less) Feta Cheese, crumbled


  1. Remove the stems from the bundle of kale and tear leafy part into bite size pieces.
  2. Wash the kale with hot water out of the tap if you have “coarse kale” – this helps to soften it a bit. After one minute or so of hot water, rinse with cold water until leaves are cool enough for the salad. Drain off any excess water.
  3. Place washed kale into a large bowl and drizzle with olive oil and squeezed lemon juice. Sprinkle salt, pepper, and garlic powder evenly over the top and mix in. Toss lettuce well with dressing.
  4. Rinse the onions,and strawberries.
  5. Slice strawberries. Chop onions and pecans. Mix in with salad. Top with Feta Cheese and serve immediately – or refrigerate and serve within the week.
  6. If serving later, store nuts and fruit separately from greens to maintain crunch.

Here are some pictures from the making process…

A little bit of this…. (drizzling olive oil and squeezing lemon juice on the kale)

See what I gots? You need some of that. Fresh lemons are something I keep in my fridge all the time. They keep forever – so really, there’s no excuse. 

The final steps of putting everything together…

As you can see, from the film exposure… this salad was made back when I was alive in the 70s…

Or maybe I have an app for “retro photos” :)

Either way, happy eating!

2 thoughts on “Strawberry Kale Salad

  1. In summertime, I make this salad all the time! But I typically use Romaine… maybe I will buy Kale next time I’m at the store :)

  2. Pingback: 1950s Beef Pot Roast | thebeetingheart

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