Summer Peach Blueberry Kale Salad
A vibrant and refreshing summer salad combining massaged kale with sweet peaches, tart blueberries, and a zesty lemon-honey dressing.
- Prep Time: 20 min
- Cook Time: 5 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook / Assembly
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
2 bunches kale (stems removed, chopped)
3–4 fresh peaches (pitted and diced)
1 cup fresh blueberries
1/4 cup pepitas
1 lemon (for kale massage)
Olive oil (for kale massage)
4 lemons, juiced (for dressing)
2 Tbsp + 2 tsp honey
1/4 cup extra virgin olive oil
Cracked black pepper to taste
Instructions
- Preheat oven to 375°F and toast pepitas on a parchment-lined tray for 5-6 minutes until golden; set aside to cool.
- In a small bowl, whisk together the juice of 4 lemons, honey, 1/4 cup olive oil, and black pepper to create the vinaigrette.
- Place chopped kale in a large bowl with a splash of olive oil and the juice of 1 lemon; massage firmly with hands for 5 minutes until soft.
- Add diced peaches and blueberries to the massaged kale bowl.
- Drizzle with the prepared dressing and toss to coat thoroughly.
- Top with toasted pepitas just before serving to maintain crunch.
Notes
- Do not skip massaging the kale; it is essential for texture and digestion.
- Add pepitas at the very end to prevent them from getting soggy.
- Substitute honey with maple syrup for a vegan version.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 22g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://prepmealkitchen.com/summer-peach-blueberry-kale-salad/