Description
This sweet and tangy Summer Peach and Blueberry Kale Salad is what happens when nutrition meets incredible flavor – a refreshing dish that’ll make you forget you’re eating something so good for you!
Ingredients
Scale
- 1 large bunch curly kale (about 8 cups chopped), stems removed and leaves torn into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- 2 ripe peaches, pitted and sliced (about 1½ cups)
- 1 cup fresh blueberries
- ⅓ cup thinly sliced red onion
- ⅓ cup sliced almonds, lightly toasted
- ⅓ cup crumbled feta cheese (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (use maple syrup for vegan option)
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Remove kale stems and tear leaves into bite-sized pieces. Rinse thoroughly and dry. Place in a large bowl with 2 tablespoons olive oil, lemon juice, and salt. Massage kale with your hands for 2-3 minutes until softened.
- Make the dressing by combining extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Whisk or shake until emulsified.
- Prepare the peaches and blueberries. Slice peaches into thin wedges and rinse blueberries. Slice the red onion very thinly.
- Toast sliced almonds in a dry skillet over medium heat for 2-3 minutes until lightly golden, watching carefully to prevent burning.
- Add the sliced peaches, blueberries, and red onion to the massaged kale. Drizzle with about half of the dressing and toss gently to coat.
- Sprinkle the toasted almonds and crumbled feta (if using) over the top. Let the salad rest for 5-10 minutes before serving.
- Serve with remaining dressing on the side and enjoy immediately.