Description
The Summer Peach and Blueberry Kale Salad is a vibrant, nutrient-packed dish, perfect for summer. It combines the earthy richness of kale with the sweetness of peaches and blueberries, all tied together with a tangy lemon vinaigrette. Whether as a side dish or a light main course, it offers a refreshing balance of sweet and savory flavors.
Ingredients
4 cups kale, washed and torn into bite-sized pieces
2 peaches, sliced
1 cup blueberries
1/4 cup pepitas (pumpkin seeds)
1 tbsp olive oil
1 tbsp rice vinegar
1 tsp Dijon mustard
1/4 cup fresh lemon juice
Salt and pepper to taste
Optional: 1/4 cup shredded cheese (such as feta or goat cheese)
Instructions
Prepare the Kale
Wash and dry the kale. Remove the stems and tear the leaves into bite-sized pieces.Slice the Fruits
Slice the peaches and set them aside with the blueberries.Toast the Pepitas
In a small pan, lightly toast the pepitas over medium heat for 2-3 minutes, until golden brown.Make the Dressing
In a small bowl, whisk together olive oil, rice vinegar, Dijon mustard, and fresh lemon juice. Add salt and pepper to taste.Assemble the Salad
In a large bowl, combine kale, peaches, blueberries, and toasted pepitas. Toss gently to mix.Dress and Serve
Drizzle the lemon vinaigrette over the salad and toss again. Top with shredded cheese, if using, and serve immediately.
Notes
This salad is best eaten fresh, but the dressing can be made ahead of time and stored separately.
For a vegan option, skip the cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: 4 servings
- Method: No-cook (except light toasting)
- Cuisine: American