Description
A vibrant summer salad featuring juicy peaches, sweet blueberries, and hearty kale tossed in a light lemon-honey dressing with crunchy toasted pepitas.
Ingredients
- 1 bunch kale, chopped
- 2–3 fresh peaches, pitted and chopped
- 1 cup blueberries
- ¼–⅓ cup toasted pepitas
- Juice of 1 lemon
- 2 teaspoons honey
- 1 teaspoon olive oil
- Salt and pepper, to taste
Instructions
- Add chopped kale to a large bowl. Drizzle with olive oil and a pinch of salt. Massage with hands for 2-3 minutes until tender.
- In a small bowl, whisk together lemon juice and honey to make the dressing.
- Pour dressing over kale and toss to coat evenly.
- Add chopped peaches, blueberries, and toasted pepitas. Gently toss to combine.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
Notes
- Replace honey with maple syrup or agave to make it vegan.
- Use curly or Lacinato kale, but always remove stems and massage leaves.
- Frozen blueberries can be used but should be thawed and drained.
- To toast pepitas, heat in a dry skillet for 3-5 minutes until fragrant.
- Best enjoyed fresh; can be stored for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 11g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
