This Strawberry Kale Salad with Poppy Seed Dressing is packed with delicious flavours. Strawberries, creamy avocado, tangy feta, toasted sunflower seeds and a sweet dressing will make this baby kale salad your new summer favourite!
Combine the dressing ingredients in a small glass jar, shake to combine and set aside to allow flavours to blend.
Toast sunflower seeds in a small skillet until they begin to brown. Remove from heat and let cool. They will continue to brown a little in the residual heat from the pan.
Put torn baby kale leaves in a bowl. If they may be tough, drizzle with a teaspoon of olive oil, a teaspoon of lemon juice and a pinch of salt. Massage the oil gently into the leaves to tenderize them.
Chop the onion, slice the strawberries, crumble the feta cheese.
Arrange the greens in a bowl, top with onion, strawberries, cheese and sunflower seeds. Add cubed or sliced avocado just before serving to prevent it from browning.
Drizzle with dressing, toss and serve.
You can prepare most of the ingredients for this salad ahead of time, but add the avocado last, just before serving, to prevent it from turning brown.Make ahead for lunches! Pack this strawberry kale salad into containers for pre-made lunches. Store the dressing in a small container separately.