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Baby Kale Salad with Strawberry-Mint Vinaigrette, goat cheese, walnuts, and avocado - a healthy and delicious summer salad recipe
Baby Kale Salad with Strawberries, Goat Cheese, and Strawberry-Mint Vinaigrette
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Author: Julia
For the Strawberry-Mint Vinaigrette:
  • 1 cup heaping ripe strawberries chopped
  • ½ cup balsamic vinegar I used golden balsamic
  • 3 leaves mint chopped
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon kosher salt
  • ¼ cup avocado oil
For the Salad:
  • 5 ounces baby kale
  • 2 cups ripe strawberries chopped
  • ½ cup raw almonds
  • 2 tablespoons raw sunflower seeds
  • 1 avocado peeled and diced
  • 4 leaves mint chopped
  • Goat cheese
To Prepare the Strawberry-Mint Vinaigrette:
  1. In a small skillet, heat the balsamic vinegar and strawberries over medium-high heat and bring to a full boil. Allow mixture to boil and cook until strawberries are very soft, about 5 to 8 minutes. Mash the strawberries with a fork. Note: this will make your house smell like vinegar. But that's okay.
  2. Remove from heat, add the mint leaves, maple syrup, and salt and stir. Allow the mixture to cool slightly before transferring it to a cup or bowl and refrigerating until cool.
  3. Once cool, strain the strawberry pulp and mint leaves out of the mixture using a fine mesh strainer.

  4. Pour the mixture into a small blender, such as a Magic Bullet, along with the oil and blend until smooth (you can also whisk the strawberry vinegar and oil together by hand vigorously until combined). Set aside until ready to use.
To Prepare the Salad:
  1. Add all of the ingredients for the salad except for the goat cheese to a large serving bowl. Toss in desired amount of dressing (you will not need all of the dressing). Serve salad with goat chevre.
Recipe Notes

If serving this salad as an entre, it will feed 2 people. If serving it as a side salad, you can feed up to 4.