VNiceFood

The Summer Peach Blueberry Kale Salad My Guests Keep Asking For

The Summer Peach Blueberry Kale Salad My Guests Keep Asking For
Prep
20 min
Cook
5 min
Total
25 min
Serves
4
Calories
200 kcal
Carbs
20.00 g

Ingredients

  • 2 buncheskale, leaves cut off the stem & chopped into bite-sized pieces
  • 3-4 piecesfresh peaches, pitted & diced
  • 1 cupblueberries
  • ¼ cuppepitas
  • 1 wholelemon (for massaging the kale)
  • —olive oil (for massaging the kale)
  • 4 lemonsjuiced
  • 2 Tbsp + 2 tsphoney
  • ¼ cupolive oil
  • —cracked black pepper, to taste

Instructions

  1. 1

    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. Set aside to cool.

  2. 2

    Make the vinaigrette by whisking lemon juice, honey, olive oil, and black pepper together.

  3. 3

    Massage the kale leaves with olive oil and lemon juice until softened.

  4. 4

    Prepare the peaches and blueberries.

  5. 5

    Toss the peaches, blueberries, and vinaigrette with the kale.

  6. 6

    Serve in individual bowls garnished with toasted pepitas.