Summer Peach Blueberry Kale Salad for a Refreshing Boost

A vibrant Summer Peach Blueberry Kale Salad that celebrates seasonal flavors with healthy ingredients, perfect for summer gatherings.

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Prep Time 10

Cook Time 6

Total Time 16

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 bunch Kale Choose green curly kale for the best texture and flavor.
2 medium Peaches Opt for ripe or slightly underripe peaches.
1 cup Blueberries Use smaller blueberries for a delightful balance.
1/2 cup Pepitas Roast for enhanced flavor.

For the Vinaigrette

1/4 cup Olive Oil A mild olive oil works best.
2 tablespoons Fresh Lemon Juice Adjust for tartness preference.
2 tablespoons Honey Sweeten to taste.
1/4 teaspoon Cracked Black Pepper Add to taste.

Equipment

Baking Sheet
mixing bowl
whisk
tongs

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and toast the pepitas for 5-6 minutes until golden.
In a bowl, whisk together lemon juice and honey; slowly drizzle olive oil while whisking.
Rinse and chop kale, drizzle olive oil and lemon juice, and massage for about 5 minutes.
Rinse peaches and blueberries; slice peaches just before serving.
In the kale bowl, add peaches and blueberries, drizzle with vinaigrette, and toss.
Serve in bowls, topping with toasted pepitas before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 10mgPotassium: 250mgFiber: 4gSugar: 7gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

For best results, use fresh ingredients and avoid freezing the salad.

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