Summer Peach Blueberry Kale Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
4 cups kale, stems removed and chopped
02 -
1 tablespoon olive oil (for massaging kale)
03 -
2 ripe peaches, sliced
04 -
1 cup fresh blueberries
05 -
1/4 cup sliced almonds (or pecans)
06 -
1/4 cup crumbled goat cheese (or feta for a saltier twist)
07 -
2 tablespoons red onion, thinly sliced
→ For the Honey-Lemon Dressing
08 -
3 tablespoons olive oil
09 -
1 tablespoon fresh lemon juice
10 -
1 teaspoon honey (or maple syrup for vegan)
11 -
1/2 teaspoon Dijon mustard
12 -
1/4 teaspoon salt
13 -
1/4 teaspoon black pepper
# Instructions:
01 -
In a large bowl, drizzle 1 tablespoon olive oil over the chopped kale. Use your hands to massage the kale for 1-2 minutes until it softens and darkens.
02 -
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
03 -
Add peaches, blueberries, red onion, and sliced almonds to the massaged kale. Drizzle with the dressing and toss gently. Sprinkle with goat cheese on top.
04 -
Serve immediately or let sit for 5-10 minutes to let the flavors meld.
# Notes:
01 -
Make It a Meal: Add grilled chicken, shrimp, or quinoa.
02 -
For Extra Crunch: Toss in pumpkin seeds or toasted walnuts.
03 -
Meal Prep Tip: Store ingredients separately and assemble before serving.