Summer Peach & Blueberry Kale Salad
A vibrant summer salad that blends juicy peaches, tart blueberries, and hearty kale with a tangy-sweet dressing for a refreshing, nutrient-rich meal. This versatile dish is as delicious as it is healthy, perfect for light lunches or summer picnics.
Ingredients
For the Salad:
- 1 bunch of kale chopped
- 2 to 3 ripe peaches pitted and chopped
- 1 cup fresh blueberries
- ¼ to ⅓ cup toasted pepitas* see below for toasting instructions
- 1 teaspoon extra virgin olive oil see substitution note below
- Juice of ½ lemon
For the Lemon Vinaigrette:
- Juice of 2 medium lemons
- 4 teaspoons honey
- A splash about 1–2 teaspoons of extra light tasting olive oil
- Cracked black pepper to taste
Instructions
To Prepare the Vinaigrette:
- In a small bowl, whisk together all of the vinaigrette ingredients until well combined. Keep the vinaigrette refrigerated until you're ready to use it.
To Assemble the Salad:
- Place the chopped kale in a large bowl and drizzle it with the olive oil and fresh lemon juice. Using your hands, gently massage the kale for about 5 minutes to coat and soften the leaves thoroughly.
- Add the chopped peaches and fresh blueberries to the bowl. Drizzle the vinaigrette over the top, toss everything together to combine, and finish by sprinkling the salad with toasted pepitas just before serving.
Notes:
- Olive Oil Substitution: You can use avocado oil spray instead of olive oil—just give the kale a few light sprays and continue with the same massaging technique.
- Pepita Alternatives: Toasted pecans, almonds, or de-shelled sunflower seeds can be used in place of pepitas if desired.
How to Toast Pepitas:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Evenly spread the pepitas on the baking sheet and bake for 6 to 7 minutes, or until they’re lightly browned. Let them cool completely before transferring to an airtight container for storage.