Description
A refreshing and vibrant summer salad, combining sweet peaches, juicy blueberries, and hearty kale, all tossed in a light and tangy lemon vinaigrette. Perfect for a healthy, refreshing side or a light meal.
Ingredients
For the Salad:
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1 bunch of kale, chopped
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2–3 fresh peaches, pitted and chopped
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1 cup blueberries
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¼–⅓ cup toasted pepitas (see directions below for toasting)
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1 tsp extra virgin olive oil (see substitution note below)
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½ lemon, juiced
For the Lemon Vinaigrette:
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2 medium lemons, juiced
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4 tsp honey
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Splash of extra light tasting olive oil (about 1-2 tsp)
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Cracked black pepper, to taste
Instructions
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Toast the Pepitas:
In a small skillet, heat over medium heat and add the pepitas. Toast them, stirring frequently for about 2-3 minutes, until they’re golden and fragrant. Set aside to cool. -
Prepare the Salad:
In a large bowl, add the chopped kale, peaches, and blueberries. Drizzle with 1 tsp of extra virgin olive oil and the juice of ½ a lemon. Toss to combine. -
Make the Lemon Vinaigrette:
In a small bowl, whisk together the lemon juice from 2 lemons, honey, and extra light olive oil. Add cracked black pepper to taste. Adjust the sweetness or acidity by adding more honey or lemon juice, if desired. -
Assemble the Salad:
Drizzle the lemon vinaigrette over the salad and toss well to combine. Top with the toasted pepitas. -
Serve:
Serve immediately as a refreshing side dish or light meal.
Notes
Substitution: If you don’t have extra virgin olive oil, you can substitute with another light oil, such as avocado oil, for a milder flavor.
Add-ins: You can also add a sprinkle of feta cheese or goat cheese for a creamier texture and added flavor.
- Prep Time: 10-15 minutes
- Cook Time: 3-5 minutes (for toasting pepitas)
- Category: Salad
- Method: Raw, Toasting
- Cuisine: American