Description
A refreshing summer salad featuring massaged kale, juicy peaches, sweet blueberries, and toasted pepitas tossed in a tangy lemon-honey vinaigrette. Perfect for a light lunch or a colorful side dish.
Ingredients
- 1 bunch of kale, chopped
- 2–3 fresh peaches, pitted and chopped
- 1 cup blueberries
- ¼–⅓ cup toasted pepitas
- 1 teaspoon extra virgin olive oil
- Juice of ½ lemon
- Juice of 2 medium lemons (for vinaigrette)
- 4 teaspoons honey (for vinaigrette)
- 1–2 teaspoons extra light-tasting olive oil (for vinaigrette)
- Cracked black pepper, to taste (for vinaigrette)
Instructions
- Place the chopped kale in a large bowl, drizzle with 1 teaspoon of olive oil and juice of ½ lemon. Massage with hands for about 5 minutes until tender and slightly darker.
- Preheat oven to 375°F (190°C). Spread pepitas on a parchment-lined baking sheet and bake for 6–7 minutes until lightly browned. Let cool completely.
- Whisk together lemon juice, honey, olive oil, and cracked black pepper in a small bowl to make the vinaigrette.
- Add chopped peaches and blueberries to the massaged kale. Pour vinaigrette over and toss gently to combine.
- Sprinkle toasted pepitas over the salad just before serving.
Notes
- Use curly kale if preferred, just massage a bit longer.
- Store dressing separately to keep salad fresh.
- Substitute fruits based on seasonality like strawberries or mangoes.
- To make vegan, use maple syrup or agave instead of honey.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
