Description
A refreshing salad featuring kale, fresh peaches, and blueberries, topped with a homemade lemon vinaigrette.
Ingredients
Scale
- 2 bunches of kale, cut off the stem & chopped into bite-sized pieces
- 3–4 fresh peaches, pitted & diced
- 1 cup blueberries
- ¼ cup pepitas
- 1 lemon (for massaging the kale)
- Olive oil (for massaging the kale)
- 4 lemons, juiced (for vinaigrette)
- 2 Tbsp + 2 tsp honey
- ¼ cup olive oil (for vinaigrette)
- Cracked black pepper, to taste
Instructions
- Toast the pepitas: Preheat the oven to 375 degrees and line a baking pan with parchment paper. Spread the pepitas out in an even layer on the pan and toast in the oven for 5-6 minutes until lightly golden and fragrant. Set aside to cool.
- Make the vinaigrette: Whisk together the lemon juice, honey, olive oil, and black pepper in a small bowl or jar. Refrigerate while preparing the salad.
- Massage the kale: Cut the kale leaves off the stems and chop into bite-size pieces. Place in a large bowl, add a splash of olive oil and squeeze 1 lemon over the leaves. Massage the kale until softened (about 5 minutes).
- Prepare the rest of the ingredients: Rinse and dice the peaches into bite-size pieces. Rinse and dry the blueberries.
- Toss the salad: Add the diced peaches and blueberries to the kale, drizzle desired vinaigrette over the top, and toss to coat.
- Serve: Spoon into individual bowls and garnish with toasted pepitas just before serving.
Notes
- For a vegetarian option, ensure honey is sourced ethically.
- Feel free to add other nuts or seeds for added crunch.
- Leftover vinaigrette can be stored in the refrigerator for a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing and Massaging
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg