Summer Peach And Blueberry Kale Salad Recipe

This Summer Peach and Blueberry Kale Salad bursts with fresh sweetness, perfectly complemented by a zesty homemade dressing.

Summer Peach and Blueberry Kale Salad

The Summer Peach and Blueberry Kale Salad is a delightful eruption of flavors that effortlessly capture the essence of the season. With ripe peaches and juicy blueberries that mingle amid tenderly massaged kale leaves, this dish is a celebration on a plate. The inclusion of toasted pepitas adds a pleasing crunch, while the homemade lemon-honey vinaigrette drizzled over-the-top enchants with a delicate balance of sweetness and tang.

Ingredients

For the salad

1 bunch of kale, chopped
2-3 fresh peaches, pitted & chopped
1 cup blueberries
¼-⅓ cup toasted pepitas* (see directions below for toasting)
1 tsp extra virgin olive oil (see substitution below)
½ lemon, juiced

For the lemon vinaigrette

2 medium lemons, juiced
4 tsp honey
Splash of extra light-tasting olive oil (about 1-2 tsp)
Cracked black pepper, to taste

Instructions

To make the vinaigrette:

Whisk all of your vinaigrette ingredients together in a bowl. Store it in the fridge until you’re ready to eat.

To make the salad:

Place the kale in a bowl and drizzle it with the olive oil and lemon juice. Rub the kale together with your hands to fully coat/massage it in the oil and lemon juice. Do this for 5 minutes.

Add the peaches and blueberries and pour your vinaigrette over the top. Toss the salad and sprinkle it with toasted pepitas right before serving.

Serving Suggestions:

Grilled Chicken Breast
Quinoa Pilaf
Lemon Garlic Roasted Potatoes
Balsamic Glazed Grilled Vegetables

Tips and Tricks

To soften the kale leaves and improve their texture and taste, massage them with a bit of olive oil and lemon juice for about 5 minutes.
Picking ripe, juicy peaches will enhance the sweetness and overall flavor of the salad.
For added crunch and a nutty flavor, toast the pepitas in the oven before adding them to the salad.