Summer Peach Blueberry Kale Salad Recipe
This Summer Peach Blueberry Kale Salad is a refreshing and vibrant dish that combines the sweetness of peaches and blueberries with the earthy crunch of kale. Tossed in a zesty lemon vinaigrette and topped with toasted pepitas, it’s a perfect balance of flavors and textures.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Kale:
- 2 bunches of kale, leaves cut off the stem & chopped into bite-sized pieces
Fruit:
- 3–4 fresh peaches, pitted & diced
- 1 cup blueberries
Additional:
- ¼ cup pepitas
- 1 lemon (for massaging the kale)
- Olive oil (for massaging the kale)
- 4 lemons, juiced
- 2 Tbsp + 2 tsp honey
- ¼ cup olive oil*
- Cracked black pepper, to taste
Instructions
- Toast the pepitas: Preheat the oven to 375 degrees. Toast pepitas on a baking pan lined with parchment paper for 5-6 minutes until light golden. Set aside to cool.
- Make the vinaigrette: Whisk lemon juice, honey, olive oil, and black pepper together. Refrigerate the vinaigrette.
- Massage the kale: Remove kale leaves from stems, chop into pieces, massage with olive oil and lemon juice until softened.
- Prepare the ingredients: Cut peaches into pieces, rinse and dry blueberries.
- Toss: Combine kale, peaches, and blueberries in a bowl. Drizzle with vinaigrette and toss to coat.
- Serve: Spoon salad into bowls, top with toasted pepitas before serving.
Notes
- For added protein, consider adding grilled chicken or tofu.
- This salad is best served immediately after tossing to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Summer, Peach, Blueberry, Kale, Salad, Healthy
