The Ultimate Summer Peach Blueberry Kale Salad: Refreshing & Nutrient-Packed
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Serves
- 4
- Calories
- 250 kcal
- Carbs
- 30.00 g
Ingredients
- 2 buncheskale, leaves removed from the stem & chopped into bite-sized pieces
- 3-4 piecesfresh peaches, pitted & diced
- 1 cupblueberries
- ¼ cuppepitas
- 1 piecelemon (for massaging the kale)
- 4 pieceslemons, juiced
- 2 Tbsp + 2 tsphoney
- ¼ cupolive oil*
- —Cracked black pepper (to taste)
Instructions
- 1
Preheat the oven to 375 degrees and line a baking pan with parchment paper. Spread the pepitas in an even layer on the pan and toast in the oven for 5-6 minutes until lightly golden and fragrant. Allow them to cool completely.
- 2
In a small bowl or jar, whisk together lemon juice, honey, olive oil, and black pepper. Keep the vinaigrette chilled in the refrigerator while preparing the salad.
- 3
Remove the kale leaves from the stems and chop them into bite-sized pieces. Place the leaves in a large bowl, add a splash of olive oil, and squeeze 1 lemon over the leaves. Massage the kale with your hands for about 5 minutes until softened.
- 4
Rinse the peaches and cut them into bite-sized pieces. Rinse and dry the blueberries, then set them aside.
- 5
Combine the diced peaches and blueberries with the kale in the bowl and drizzle vinaigrette over the top. Toss until the salad is coated to your preference.
- 6
Distribute the salad into individual bowls and garnish each with the toasted pepitas just before serving.