Description
A vibrant and refreshing summer salad combining tender kale, juicy peaches, and sweet blueberries, tossed in a zesty lemon vinaigrette and topped with crunchy pepitas. Perfect for light lunches or as a side dish.
Ingredients
For the Salad:
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2 bunches kale, leaves removed from stems and chopped into bite-sized pieces
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3–4 fresh peaches, pitted and diced
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1 cup blueberries
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¼ cup pepitas
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1 lemon (for massaging the kale)
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Olive oil (for massaging the kale)
For the Lemon Vinaigrette:
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4 lemons, juiced
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2 tablespoons + 2 teaspoons honey
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¼ cup olive oil
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Cracked black pepper, to taste
Instructions
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Place the chopped kale in a large bowl. Squeeze the juice of 1 lemon over it and drizzle with olive oil. Massage the kale with your hands for 2–3 minutes until it softens and reduces in volume.
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Add the diced peaches, blueberries, and pepitas to the kale. Toss gently to combine.
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In a small bowl, whisk together the lemon juice, honey, olive oil, and cracked black pepper to make the vinaigrette.
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Pour the vinaigrette over the salad and toss until everything is evenly coated.
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Serve immediately or refrigerate for up to an hour before serving to let flavors meld.
Notes
Massaging the kale is key to softening its texture and reducing bitterness.
Adjust the honey in the vinaigrette to your preferred sweetness.
Add nuts or cheese like feta for extra texture and flavor if desired.
- Prep Time: 15 minutes
- Cook Time: No cooking required
- Category: Salad
- Method: No-cook, tossing
- Cuisine: American