Strawberry Kale Salad

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Strawberries have become one of my favorite salad toppings for 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 salad.

The dressing can be made in advance but may need to be thawed at room temperature slightly before using depending on how firm your coconut cream is. There are only three other ingredients – strawberries, kale, and avocado – so this salad is an awesomely quick-n-easy side for four or meal for two! (Though if you are making it a meal, I recommend swapping a cup or two of kale for a bit more protein, like extra bacon or some chopped chicken). Enjoy!

5.0 from 2 reviews
Strawberry Kale Salad
Prep time
Cook time
Total time
Serves: 4 servings
  • 8 cups kale, chopped
  • 2 cups strawberries, sliced
  • 1 large avocado, chopped
  • 4 slices bacon
  • ½ cup coconut cream (the thick part on top of a refrigerated can of coconut milk)
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • Sea salt, to taste
  1. Combine kale, strawberries and avocado in a large salad bowl.
  2. For the dressing, cook bacon until crisp in a small skillet over medium heat.
  3. Drain the bacon on paper towels to remove excess grease, then crumble into small pieces and whisk together with the coconut cream, honey, vinegar, and salt.
  4. Toss the dressing and salad together before serving.


About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.


  • Susan Muniz says

    Christina, can the coconut cream/milk be subsitituted with something else? My grocer only had cans with additives. Can I use coconut oil or EVOO?

    • Barb says

      Try shopping online for the Native Forest Brand. has it @ 2.14 a can as well as I’m sure other sites carry it too. You usually have to buy it by the case on Amazon, but the price per can still comes out to 2.14. Make sure to get the Unsweetened Organic classic coconut milk, not the reduced fat one or you won’t get the nice cream at the top.

  • Robyn says

    Hi! This looks delicious!! But I thought we were are not supposed to have raw kale in any amount (cruciferois veggies must be cooked I thought).
    Thank you!

  • Emily says

    This is one of my all time favorite recipes!

  • Diane says

    This is so easy and so good! I’ve eaten this as a main, but served it as a side tonight without the bacon and it was just as delicious. The firm kale with soft avocado, the savory with sweet strawberries, and the perfect dressing make this one of my favorite AIP go-tos! Thank you for sharing this awesome recipe!

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