Peach Blueberry Kale Salad
A delightful blend of kale, juicy peaches, and blueberries, tossed in a light honey-lemon vinaigrette and topped with crispy pepitas.
Ingredients
For the Base
- 4 cups Green kale, washed and torn into bite-sized pieces Kale provides a hearty dose of vitamins and minerals.
- 2 pieces Fresh peaches, sliced Substitute nectarines or plums if peaches are out of season.
- 1 cup Blueberries Consider using raspberries or blackberries for a different flavor.
For the Sauce
- 2 tablespoons Honey Use maple syrup for a vegan option.
- 2 tablespoons Lemon juice Freshly squeezed recommended.
- 3 tablespoons Olive oil
- Salt, to taste
- Pepper, to taste
To Serve
- 1/4 cup Pepitas, toasted Sunflower seeds or chopped almonds can replace pepitas.
Instructions
Preparation
- Wash the kale thoroughly. Tear it into bite-sized pieces and place them in a large bowl.
- Slice the fresh peaches and add them to the kale along with the blueberries. Gently combine.
Making the Vinaigrette
- In a small bowl, whisk together honey, lemon juice, and olive oil. Season with salt and pepper to taste.
Assembling the Salad
- Pour the vinaigrette over the salad and toss gently.
- Top with toasted pepitas right before serving.
Notes
This salad is best enjoyed fresh, but can last in the fridge for one day. Consider adding fresh lime juice or edible flowers for a stunning presentation.