Description
A refreshing salad combining sweet peaches, blueberries, and kale, perfect for summer.
Ingredients
Scale
- 2 bunches green kale, stems removed and leaves chopped into bite-sized pieces
- 3 to 4 fresh peaches, pitted and diced
- 250 grams blueberries
- 60 millilitres pepitas (pumpkin seeds)
- 1 lemon, juiced (for massaging kale)
- Olive oil, for massaging kale
- 4 lemons, juiced (for vinaigrette)
- 40 millilitres honey
- 60 millilitres olive oil (for vinaigrette)
- Cracked black pepper, to taste
Instructions
- Preheat the oven to 190°C and line a baking tray with parchment paper. Evenly spread pepitas on the tray and toast for 5–6 minutes until aromatic and lightly golden. Remove from oven and allow to cool completely.
- Combine lemon juice, honey, olive oil and cracked black pepper in a small bowl or jar. Whisk thoroughly until emulsified. Refrigerate until ready to use.
- Place chopped kale leaves into a large mixing bowl. Add a splash of olive oil and the juice of 1 lemon. Using your hands, massage the kale firmly for approximately 5 minutes until leaves soften and reduce in volume.
- Rinse peaches and blueberries. Dice the peaches into bite-sized pieces and pat the blueberries dry.
- Add diced peaches and blueberries to the massaged kale. Drizzle with desired amount of vinaigrette. Toss gently to ensure an even coating.
- Distribute salad into individual bowls and top each serving with toasted pepitas immediately before serving.
Notes
- Choose ripe peaches for the best flavor.
- This salad can be made ahead of time, just add the pepitas right before serving to keep them crunchy.
- Experiment with different nuts or seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Mixing, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 15g
- Sodium: 5mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg