Strawberry, Avocado, and Kale Salad

This summer salad uses in-season fruits and vegetables, along with the nuts and seeds of LÄRABAR Renola for a finishing crunch. A lemony dressing ties everything together. This recipe is paleo-friendly, vegan, and gluten free. 

Yields: 4 servings
Prep time: 15 minutes
Pairing suggestion: Berry Renola


1 package baby kale (about 6 cups) 
2 cups sliced strawberries
2 avocados, cubed2 packages Berry Renola
1 tsp sea salt
freshly cracked black pepper
¼ cup sliced almonds
juice of 1 lemon
¼ cup olive oil
¼ cup balsamic vinegar
1 tbsp Dijon mustard
1 clove garlic, finely minced


1. Make dressing by combining olive oil, lemon juice, balsamic vinegar, garlic, and Dijon in a jar. Cover and shake until emulsified. 

2. Combine kale, avocado, strawberries in a salad bowl and toss in dressing. Add a little bit at a time, making sure not to add too much. Add salt and pepper to taste. 

3. Plate the salads, finishing by sprinkling the almonds and Berry Renola on each plate.

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