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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!
- Combine kale, strawberries and avocado in a large salad bowl.
- For the dressing, cook bacon until crisp in a small skillet over medium heat.
- 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.
- Toss the dressing and salad together before serving.