Summer Peach Blueberry Kale Salad
A refreshing and nutrient-packed salad that combines crisp kale, juicy peaches, and sweet blueberries, perfect for summer gatherings and picnics.
Ingredients
Main Ingredients
- 2 bunches green kale, stems removed and leaves chopped provides a crisp and vibrant base
- 3 to 4 pieces fresh peaches, pitted and diced adds juicy sweetness to every bite
- 250 grams blueberries bursting with flavor and antioxidants
- 60 millilitres pepitas (pumpkin seeds) offers a delightful crunch
- 1 juice lemon adds a zesty brightness
- 60 millilitres olive oil for massaging the kale and dressing
Vinaigrette Ingredients
- 4 tablespoons lemon juice for the vinaigrette
- 40 millilitres honey for natural sweetness
- 60 millilitres olive oil for the vinaigrette
- to taste cracked black pepper providing a hint of spice
Instructions
Preparation
- Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper and spread the pepitas evenly on it. Toast them for about 5–6 minutes until golden, then let cool.
- For the vinaigrette, whisk together 4 tablespoons of lemon juice, 40ml of honey, 60ml of olive oil, and black pepper in a bowl. Once combined, refrigerate it for a few minutes.
- In a large mixing bowl, massage the chopped kale with a drizzle of olive oil and the juice of 1 lemon for about 5 minutes.
- Rinse and dice the fresh peaches into bite-sized pieces. Pat the blueberries dry to maintain their plumpness.
Assembly
- Combine the massaged kale with the diced peaches and blueberries in a mixing bowl.
- Drizzle the vinaigrette over the top and toss gently to combine all the ingredients.
- Serve in individual bowls, finished with a sprinkle of toasted pepitas.
Notes
Add a pinch of sea salt to the vinaigrette for depth. Substitute pepitas with walnuts or almonds for a different texture. You can massage the kale with salt for added tenderness.