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strawberry kale salad with spiralized cucumber and balsamic reduction on white serving platter
How to Make...

Kale Strawberry Cucumber Salad with balsamic reduction

The most refreshing strawberry cucumber salad with kale, basil, mint and drizzled with balsamic reduction. Quick and easy plus vegan, gluten-free, paleo and Whole30 friendly. 

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 servings 1x
  • Scale:

Ingredients

  • 1 bunch kale, chopped (about 2 cups)
  • 1/2 TBSP avocado oil (or extra virgin olive oil)
  • 2 TBS freshly chopped basil
  • 1 TBS freshly chopped mint
  • 2 medium cucumbers
  • 1 pint fresh strawberries, sliced
  • juice of 1 lime
  • pinch of salt
  • 2 TBS balsamic glaze1, or to taste

Instructions

  1. Massage chopped kale with avocado or EVOO between fingers. Transfer to serving bowl or tray and sprinkle on chopped basil; set aside.
  2. Cut ends off of cucumbers to spiralize – I used blade B on the Inspiralizer. Alternatively you could dice cucumbers. Place on top of massaged kale and basil.
  3. Add sliced strawberries to tray or bowl and cover with juice of one lime and a sprinkle of salt. Gently toss if in bowl, or place on tray for more of a presentation.
  4. Drizzle on balsamic glaze before serving (see notes below for balsamic reduction).
  5. Recipe can be easily prepped the day before. Store in covered container in fridge until ready to serve.

Recipes Notes:

1. To make balsamic reduction: In small saucepan over medium-high heat, bring 1 cup balsamic vinegar with 1 tablespoon of honey or maple syrup* to a boil. Option to omit sweetener. Reduce to simmer for 10-15 minutes, until balsamic has reduced to half and coats back of spoon. Store in jar in fridge about 3-4 weeks.

Nutrition Information:

  • Serving Size: 1/6th
  • Calories: 59
  • Sugar: 9
  • Sodium: 45
  • Fat: 2
  • Saturated Fat: 1
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 16
  • Fiber: 3
  • Protein: 3
  • Cholesterol: 0