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Summer Peach Blueberry Kale Salad

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A vibrant and refreshing salad with peaches, blueberries, massaged kale, and a zesty lemon vinaigrette, perfect for a light meal or a picnic.

Ingredients

2 bunches of kale (leaves cut off the stem & chopped into bite-sized pieces)

34 fresh peaches, pitted & diced

1 cup blueberries

¼ cup pepitas

1 lemon (for massaging the kale)

Olive oil (for massaging the kale)

For the lemon vinaigrette:

4 lemons, juiced

2 Tbsp + 2 tsp honey

¼ cup olive oil

Cracked black pepper, to taste

Instructions

  1. Prepare the kale: Remove the leaves from the stems and chop the kale into bite-sized pieces. Place the chopped kale into a large mixing bowl.
  2. Massage the kale: Cut the lemon in half and squeeze the juice over the kale. Add a drizzle of olive oil, then massage the kale for about 2-3 minutes until the leaves become softer and darker in color.
  3. Prepare the fruit: Dice the peaches and set aside the blueberries.
  4. Make the lemon vinaigrette: In a small bowl, whisk together the freshly squeezed lemon juice, honey, olive oil, and a pinch of cracked black pepper until well combined.
  5. Assemble the salad: Add the diced peaches, blueberries, and pepitas to the massaged kale. Drizzle the lemon vinaigrette over the salad and toss everything gently to combine.
  6. Serve: Serve the salad immediately, or refrigerate for 10-15 minutes to allow the flavors to meld together before serving.

Notes

Storage: This salad is best eaten fresh but can be stored in an airtight container in the fridge for up to 1 day. Keep the vinaigrette separate to prevent soggy kale.

Vegan option: Substitute honey with maple syrup or agave nectar.

For a crunchier texture, add toasted nuts like almonds, walnuts, or crispy chickpeas.

Massaging the kale reduces its bitterness, making it more tender and palatable.

Frozen fruit can be used if fresh is not available. Thaw and drain frozen fruit before adding it to the salad.

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