Strawberry Kale Salad

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strawberry kale salad ginger citrus seasoning victoria gourmet recipes

I am a huge fan of fruit in green salads. The sweet-tart essence of ripe strawberries matches perfectly with the heartiness of baby kale. The Ginger Citrus vinaigrette melds all the flavors and textures together. 


1/2 cup sliced almonds, toasted
3 shallots, thinly sliced
6 tablespoons champagne vinegar
1 1/2 teaspoons sugar
3/4 teaspoon kosher salt
1 pound strawberries, washed and hulled, divided
3 tablespoons extra virgin olive oil
1/2 teaspoon black pepper
5 ounces baby kale, arugula or spinach

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
12 minutes
Resting Time: 
10 minutes
Total Time: 
32 minutes
Serving size: 


1. Preheat oven to 350ºF.
2. Spread almonds out on a rimmed baking sheet. Toast for 8-12 minutes. Set aside to cool.
3. Make the pickled shallots - in a microwavable safe bowl add the shallots, champagne vinegar, sugar and salt. Cook for 1 minute on high or until the vinegar just boils. Cover with plastic wrap and let steep for 10 minutes. Strain, reserving the pickling liquid for the vinaigrette.
4. Make the vinaigrette - in a blender bowl add 1 cup of strawberries, the strained pickling liquid, ginger citrus, olive oil and black pepper. Blend until smooth.
5. Slice the remaining strawberries.
6. Assemble the salad - in a large bowl add the kale, sliced strawberries, toasted almonds and pickled shallots. Drizzle the salad with half the vinaigrette, toss to coat. Serve the salad with remaining vinaigrette.


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Recipe Tip:
To make ahead prepare all the components. Assemble just before serving.
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