Kale Summer Salad w/ Raspberry Balsamic Vinaigrette

A Picture of the Kale summer salad with some salad toppings surrounding the salad dish as embellishments on the countertop

Makhaya Shea

Kale Summer Salad w/ Raspberry Balsamic Vinaigrette

A fresh, and flavorful take on a kale summer salad! Filled with delicious fresh vegetables, and has a sweet side, with blueberries, candied pecans, and a raspberry dressing! Perfect side dish for your summer bbq!

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Prep Time 25

Total Time 25

Course: Salad

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Raspberry Vinaigrette

1 cup fresh or frozen raspberries (thawed)
2 tbsp honey
2 tbsp balsamic vinegar
1 1/2 tsp salt
1/4-1/2 tsp black pepper

Salad Ingredients

1 head kale washed, prepped (see "must knows" section of blog post)
1 shallot medium sized, diced or sliced thinly *see photos of salad for example
1 avocado sliced or diced
1/2-3/4 cup candied pecans prepped in advance (*see notes)
1/2-3/4 cup blueberries
1 cucumber medium sized, sliced thinly
1/2 cup fresh feta cheese crumbled
salt+pepper to taste

Equipment

Blender (for vinaigrette)

Method

Raspberry Balsamic Vinaigrette

Combine all ingredients into a blender, and blend until smooth.
Pour into an airtight jar or container, and refrigerate until you are ready to serve the salad.

Salad Prep

After kale is washed and chopped, place it into a medium-large sized bowl.
Top with all other toppings. (*see notes section)
Serve with raspberry balsamic vinaigrette, and enjoy!

Notes

*I have not added the time for making the candied pecans into this salad's "prep time" estimate. If you are planning to make your own, then add another 30-45 minutes for prep time, to make sure your candied pecans have enough time to cool before assembling salad.

*Unless you are serving salad immediately, I would wait to add your avocado, and raspberry vinaigrette, until the last minute. This will prevent your avocado from browning to quickly, and keep your kale crisp!