Description
A vibrant and refreshing summer kale salad featuring green kale, juicy fresh peaches, and sweet blueberries all tossed in a tangy honey-lemon vinaigrette. Toasted pepitas add a satisfying crunch, making this salad the perfect flavorful and healthy addition to any summer party or barbecue. Easy to prepare and bursting with bright flavors, this salad is sure to be a seasonal favorite.
Ingredients
For the salad:
- 2 bunches of kale, leaves removed from stems and chopped into bite-sized pieces
- 3-4 fresh peaches, pitted and diced
- 1 cup blueberries, rinsed and dried
- ¼ cup pepitas
- 1 lemon (for massaging the kale)
- Olive oil (for massaging the kale, about 1-2 tablespoons)
For the lemon vinaigrette:
- 4 lemons, juiced (about ½ cup fresh lemon juice)
- 2 tablespoons + 2 teaspoons honey
- ¼ cup mild olive oil (such as Bertolli’s Extra Light Tasting Olive Oil)
- Cracked black pepper, to taste
Instructions
- Toast the pepitas: Preheat the oven to 375°F (190°C) and line a baking pan with parchment paper. Spread the pepitas evenly on the pan and toast them for 5-6 minutes, until they develop a nutty aroma and turn lightly golden. Remove from the oven and let them cool completely.
- Make the vinaigrette: In a small bowl or jar, whisk together the freshly squeezed lemon juice, honey, olive oil, and cracked black pepper until well combined. Store the vinaigrette in the refrigerator while preparing the salad.
- Massage the kale: Remove the kale leaves from their stems and chop into bite-sized pieces. Place the kale in a large mixing bowl, drizzle with olive oil and squeeze the juice of one lemon over it. Using your hands, massage the kale for about 5 minutes until the leaves soften and shrink, making them easier to digest.
- Prepare the fruit: Rinse and dice the peaches into bite-sized pieces. Rinse and dry the blueberries thoroughly.
- Toss the salad: Add the diced peaches and blueberries to the bowl with the massaged kale. Drizzle the desired amount of the honey-lemon vinaigrette over the salad, and toss gently to coat all ingredients evenly.
- Serve: Divide the salad into individual bowls and garnish each serving with the toasted pepitas right before serving for a delightful crunch.
Notes
- The ingredient quantities are suggestions; feel free to adjust the amount of peaches, blueberries, or kale to your taste preferences.
- Use a mild tasting olive oil for the vinaigrette to keep the flavors balanced and bright; we recommend Bertolli’s Extra Light Tasting Olive Oil.
- If you need more or less vinaigrette, you can easily scale the basic dressing recipe: 1 lemon juiced + 2 teaspoons honey + 1 tablespoon olive oil + cracked black pepper.
