Description
This vibrant Summer Peach and Blueberry Kale Salad is a refreshing, nutrient-packed dish, combining sweet peaches, juicy blueberries, and crunchy pepitas, all tossed with a zesty lemon vinaigrette. Perfect for a light and healthy summer meal!
Ingredients
For the Salad:
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1 bunch of kale, chopped
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2–3 fresh peaches, pitted and chopped
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1 cup blueberries
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1/4–1/3 cup toasted pepitas* (see directions below for toasting)
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1 teaspoon extra virgin olive oil (see substitution below)
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1/2 lemon, juiced
For the Lemon Vinaigrette:
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2 medium lemons, juiced
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4 teaspoons honey
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Splash of extra light-tasting olive oil (about 1-2 teaspoons)
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Cracked black pepper, to taste
Instructions
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Toast the Pepitas:
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Heat a small pan over medium heat. Add the pepitas and cook for 3-5 minutes, stirring occasionally, until they are lightly toasted and fragrant. Set aside to cool.
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Prepare the Salad:
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In a large bowl, massage the chopped kale with 1 teaspoon of extra virgin olive oil and the juice of half a lemon. This helps soften the kale and make it more palatable.
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Make the Lemon Vinaigrette:
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In a small bowl or jar, combine the lemon juice, honey, extra light olive oil, and cracked black pepper. Whisk or shake until well combined and emulsified.
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Assemble the Salad:
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Add the chopped peaches, blueberries, and toasted pepitas to the kale. Drizzle with the lemon vinaigrette and toss gently to combine.
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Serve:
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Serve immediately, or refrigerate for up to 2 hours before serving for an extra refreshing salad.
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Notes
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If you don’t have extra light olive oil, you can substitute with any neutral oil, such as avocado oil or grapeseed oil.
- This salad is best served fresh, but the kale holds up well, so it can be prepped ahead of time and stored in the fridge for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American