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Strawberries have become one of my favorite salad toppings on the autoimmune protocol. Like cherry tomatoes, they add strong flavor and a beautiful pop of color, and they pair well with just about anything. Basil is usually my go-to, but when I recently found myself with an overabundance of kale and bacon, it seemed like the perfect occasion for a Strawberry Kale Salad with Baconnaise. The dressing can be made in advance, but if you opt for coconut cream over mayonnaise, it may need to be thawed to room temperature before using, as coconut cream tends to get firm when refrigerated. There are only three other ingredients–strawberries, kale, and avocado–so this salad is an awesomely quick and easy side for four or meal for two! If you are making it a meal, I recommend swapping a cup or two of the kale for a bit more protein, like some chopped chicken you might have leftover from a previous meal. Here are some things to pair it with if you’re serving it as a side.

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Strawberry Kale Salad

Prep Time10

Cook Time10

Total Time20

Servings servings

Ingredients

8 cups kale chopped
2 cups strawberries sliced
1 large avocado chopped
4 slices bacon
1/2 cup mayonnaise use coconut cream for AIP
2 tablespoons honey
2 tablespoons apple cider vinegar
1/4 teaspoon sea salt or to taste
1/4 teaspoon ground black pepper omit for AIP

Equipment

Instructions

Combine kale, strawberries and avocado in a large bowl and set aside.
Cook bacon until crisp in a small skillet over medium heat, then drain it on paper towels to remove the excess grease.
Crumble the bacon into small pieces and whisk together with the coconut cream, honey, vinegar, and salt. Toss the dressing and salad together to serve.