Description

This vibrant Summer Peach and Blueberry Kale Salad is a refreshing, nutrient-packed dish perfect for summer! The salad combines massaged kale with juicy peaches and antioxidant-rich blueberries, topped with toasted pepitas and dressed in a tangy lemon honey vinaigrette. It’s a light, healthy option for warm-weather dining that can be enjoyed as a side or a light main course. This easy-to-make recipe highlights seasonal freshness and can be adapted to suit your dietary preferences.

Ingredients

For the Salad:

5 cups lightly packed torn kale leaves (center stems removed)

1 ripe peach, sliced

1/2 cup blueberries

1/2 cup pepitas (pumpkin seeds)

For the Lemon Honey Vinaigrette:

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon honey

Salt and freshly ground black pepper, to taste

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Instructions

Prepare the Kale: Place the torn kale leaves in a large bowl. Drizzle with a bit of olive oil and massage the leaves for 2-3 minutes until they become darker and tender.
Toast the Pepitas: In a dry skillet over medium heat, toast the pepitas, stirring frequently, until they turn golden brown and become fragrant. Remove from heat and let them cool.
Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
Assemble the Salad: On a serving platter or individual bowls, arrange the massaged kale, sliced peaches, blueberries, and toasted pepitas. Drizzle the lemon honey vinaigrette over the top just before serving.

Notes

For added creaminess, sprinkle crumbled feta or goat cheese.

Substitute pepitas with toasted almonds or walnuts for a different crunch.

Add a teaspoon of Dijon mustard to the vinaigrette for an extra zing.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad, Pasta Salad, Summer Recipes
Method: Tossing, Massaging, Toasting
Cuisine: American