VNiceFood
Recipe Card
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
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
Make the vinaigrette by whisking lemon juice, honey, olive oil, and black pepper together.
- 3
Massage the kale leaves with olive oil and lemon juice until softened.
- 4
Prepare the peaches and blueberries.
- 5
Toss the peaches, blueberries, and vinaigrette with the kale.
- 6
Serve in individual bowls garnished with toasted pepitas.