Description
A refreshing salad featuring kale, peaches, and blueberries, perfect for summer.
Ingredients
Scale
- 1 bunch of kale, chopped
- 2–3 fresh peaches, pitted & chopped
- 1 cup blueberries
- ¼–⅓ cup toasted pepitas
- 1 tsp extra virgin olive oil
- ½ lemon, juiced
- 2 medium lemons, juiced
- 4 tsp honey
- Splash of extra light tasting olive oil (about 1-2 tsp)
- Cracked black pepper, to taste
Instructions
- Whisk all of your vinaigrette ingredients together in a bowl. Store it in the fridge until you’re ready to eat.
- Place the kale in a bowl and drizzle it with the olive oil and lemon juice. Rub the kale together with your hands to fully coat/massage it in the oil and lemon juice. Do this for 5 minutes.
- Add the peaches and blueberries and pour your vinaigrette over the top. Toss the salad and sprinkle it with toasted pepitas right before serving.
Notes
- Olive oil substitution: Sometimes I’ll use avocado oil spray in place of the olive oil. Just use a few squirts and follow the rest of the directions.
- You can also replace the pepitas with toasted pecans/almonds or de-shelled sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg