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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.
2 bunches of kale (leaves cut off the stem & chopped into bite-sized pieces)
3–4 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
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.