Summer Kale Salad with Mint

Fresh berries and mint give this salad a refreshing and light flavor that’s perfect for summer.



  • ¼ cup white wine vinegar
  • Juice of ½ lime, freshly squeezed
  • 1 tsp honey (or maple syrup for vegan option)
  • ¼ cup olive oil
  • 1 bunch kale (about 5-7 leaves), any type
  • 6-8 large sprigs of mint
  • 1/3 cup sliced almonds, lightly toasted if desired
  • 1 cup fresh blueberries
  • ½ pint fresh strawberries, green tops removed and sliced vertically
  • ½ cup dried cherries


  1. To make dressing, stir together vinegar, lime juice and honey in a small bowl. Whisk in olive oil until well combined.
  2. Remove stem part from kale leaves. Roll or bunch kale leaves tightly and chop across the leaf into thin strips.
  3. Remove mint leaves from stems. Coarsely chop, making about 2/3 cup mint leaves.
  4. Place chopped kale and mint in large salad bowl and toss with dressing. Add almonds and berries and toss again. Serve garnished with a small mint sprig if desired.
Plant-Based Salads and Sides

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