Description
Refreshing summer peach and blueberry kale salad combines sweet fruit with crisp greens for a delightful seasonal experience. Cool flavors dance across your palate, promising a light and nutritious meal that celebrates fresh summer ingredients.
Ingredients
Scale
Greens:
- 4 cups (0.95 liters) kale, stems removed and chopped
Fruits:
- 2 ripe peaches, sliced
- 1 cup (150 grams) fresh blueberries
Protein and Toppings:
- ¼ cup (30 grams) sliced almonds (or pecans)
- ¼ cup (30 grams) crumbled goat cheese (or feta for a saltier twist)
- 2 tablespoons (30 grams) red onion, thinly sliced
Dressing:
- 4 tablespoons (60 milliliters) olive oil
- 1 tablespoon (15 milliliters) fresh lemon juice
- 1 teaspoon (5 milliliters) honey (or maple syrup for vegan)
- ½ teaspoon (2.5 milliliters) Dijon mustard
- ¼ teaspoon (1.25 milliliters) salt
- ¼ teaspoon (1.25 milliliters) black pepper
Instructions
- Thoroughly soften kale leaves by gently working olive oil into chopped greens using fingertips, continuing until leaves become tender and deep emerald in color.
- Create a vibrant vinaigrette by vigorously whisking together olive oil, fresh lemon juice, golden honey, zesty Dijon mustard, and a pinch of seasoning until ingredients emulsify into a smooth, glossy dressing.
- Transfer massaged kale into a spacious serving vessel, then artfully arrange juicy peach slices, plump blueberries, thinly sliced crimson onion, and crunchy almond slivers across the leafy base.
- Delicately drizzle prepared dressing over the salad, using a light touch to coat ingredients without overwhelming the fresh produce.
- Garnish the composed salad with crumbled creamy goat cheese, allowing delicate white clusters to rest gently atop the colorful medley.
- Allow salad to rest momentarily, permitting flavors to harmonize and meld together, enhancing the overall taste profile before serving at room temperature.
Notes
- Tenderize kale by massaging with oil to break down tough fibers, making it more digestible and softer in texture.
- Customize the salad by swapping goat cheese with vegan alternatives like nutritional yeast or cashew crumbles for dairy-free diets.
- Toast almonds briefly before adding to enhance their nutty flavor and create a more complex, crunchy element in the salad.
- Prepare salad just before serving to maintain crisp textures and prevent kale from becoming soggy from the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 70 mg