This kale avocado salad with savory granola and strawberries is a fun way to jazz up your regular side salad. This recipe uses savory granola for a healthier crouton-like crunch!
Fresh Kale and Avocado Salad
This very well may be the ultimate summer salad. Tender kale, sweet and juicy strawberries, buttery avocado, all coated in an easy honey mustard poppy seed dressing. Plus crisp savory granola. We have all the flavor and textures you are craving in one bowl.
If you are unsure about this savory granola thing, just think of it like a smaller, more compact, crouton. It coats the kale, adding a little crouton-esque crunch to each and every bite. No fishing for croutons needed.
The granola is also 100 percent savory. It is flavored with olive oil and black pepper. A little honey rounds out the flavors and makes it extra crispy, but doesn’t add sweetness.
Not only is this Strawberry Avocado Kale Salad flavorful and full of interesting texture, it is also incredibly nutritious.
Kale is a superfood that we are all familiar with at this point. We use lacinato kale in this recipe for a more tender bite. Lacinato kale can prevent cancer and possibly even suppress cancerous tumor growth. It is supportive of our neurological health, and may even be beneficial for those with MS.
Oats are a staple breakfast food and deserve a spot at the table. They are the base of our savory granola recipe and offer a long list of health benefits. Oats lower cholesterol, reduce the risk of heart disease, support the immune system, help prevent breast cancer, and stabilize blood sugar.
What we love love about this Strawberry Avocado Kale Salad is that it is easy enough to make any night of the week, but fancy enough serve at a dinner party.
If you want to make this salad a meal, add on your favorite protein like marinated tofu, tempeh, grilled chicken, or fish. A few cups of garbanzo beans would also be a delicious protein and fiber packed addition.
This Strawberry Avocado Kale Salad even stores like a dream in the fridge. Since the avocado is coated in the dressing, it will keep well in the fridge for a day or two without browning. If you are planning on storing the salad, just leave the granola off, as it can soften as it sits in the fridge. Then when you are ready to eat the leftovers, sprinkle on a good helping of granola and dive on in.
Kale Avocado Salad (Ingredients)
For the granola:
- 1 cup rolled oats (gluten free if needed)
- 1/2 cup walnuts, roughly chopped
- 1/4 cup pepitas (also called shelled pumpkin seeds)
- 1/4 cup shelled sunflower seeds
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons tahini
- 1/3 cup olive oil
- 2 tablespoons honey
For the honey mustard poppy seed dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 teaspoons poppy seeds
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the salad:
- 2 cups sliced strawberries
- 1 avocado, cubed
- 1 head kale, cut into bite sized pieces
- Preheat the oven to 350 degrees.
- In a bowl, stir together the oats, walnuts, pepitas, sunflower seeds, salt, and pepper.
- In another bowl, stir together the tahini, olive oil, and honey.
- Add the liquid mixture into the dry and toss to coat.
- Bake for 40 minutes, stirring halfway through. Remove from the oven and set aside to cool.
- In a small bowl, whisk together all of the dressing ingredients.
- Add the kale to a large bowl along with 2 tablespoons of the dressing. Massage the dressing into the kale until the kale has softened and darkened in color.
- Add in the remaining dressing, strawberries, and avocado. Transfer to serving plates.
- Top with granola and serve.
Strawberry Avocado Kale Salad: Conclusion
This Strawberry Avocado Kale Salad is a simple salad that is big on flavor! It is filled with light and delicious summer flavors and gets topped with a crunchy granola topping. This salad can be served at a fancy summer dinner party, or taken on a casual picnic. Since this salad stores well, it packs easily for lunch.