Description
This vibrant Summer Peach Blueberry Kale Salad combines tender, massaged kale with juicy peaches and fresh blueberries, topped with crunchy toasted pepitas and a tangy lemon-honey vinaigrette. It’s a refreshing, nutrient-packed salad perfect for warm weather, ready in just 25 minutes.
Ingredients
Scale
Salad
- 2 bunches kale, leaves removed from stems and chopped into bite-sized pieces
- 3 to 4 fresh peaches, pitted and diced
- 1 cup blueberries, rinsed and patted dry
- 1/4 cup pepitas
- Olive oil, for massaging the kale
- 1 lemon, for massaging the kale
Vinaigrette
- 4 lemons, juiced
- 2 tablespoons plus 2 teaspoons honey
- 1/4 cup olive oil
- Cracked black pepper, to taste
Instructions
- Toast Pepitas: Preheat the oven to 375°F and line a baking pan with parchment paper. Spread the pepitas evenly on the pan and toast them for 5 to 6 minutes until they turn lightly golden and fragrant. Remove and let cool completely.
- Prepare Vinaigrette: In a small bowl or jar, whisk together the freshly squeezed lemon juice, honey, olive oil, and cracked black pepper until fully combined. Refrigerate the dressing while preparing the salad.
- Massage Kale: Place the chopped kale in a large bowl. Drizzle with a little olive oil and squeeze the juice of one lemon over the leaves. Using your hands, massage the kale for about 5 minutes until it becomes softer and less bitter.
- Prepare Fruit: Rinse the peaches and blueberries thoroughly. Dice the peaches into bite-sized pieces and pat the blueberries dry with a kitchen towel or paper towels.
- Toss Salad: Add the diced peaches and blueberries to the massaged kale. Drizzle the prepared lemon-honey vinaigrette over the salad and gently toss to evenly coat all ingredients.
- Serve: Divide the salad into serving bowls and sprinkle the toasted pepitas on top just before serving to maintain their crunch.
Notes
- You can substitute pepitas with toasted walnuts or sliced almonds for a different crunch.
- Massage the kale thoroughly to soften its texture for easier digestion and better flavor absorption.
- Adjust the sweetness of the vinaigrette by adding more or less honey according to taste.
- For extra protein, consider adding grilled chicken or chickpeas.
- This salad is best served fresh but can be stored in the refrigerator for up to one day with dressing separate to avoid sogginess.
