Summer Peach Blueberry Kale (Print Version)
# Ingredients:
→ Salad
01 -
1 bunch kale, chopped
02 -
2-3 fresh peaches, pitted and chopped
03 -
1 cup blueberries
04 -
¼-⅓ cup toasted pepitas
05 -
1 teaspoon extra virgin olive oil
06 -
½ lemon, juiced
→ Lemon vinaigrette
07 -
2 medium lemons, juiced
08 -
4 teaspoons honey
09 -
1-2 teaspoons extra light tasting olive oil
10 -
Cracked black pepper, to taste
# Instructions:
01 -
Whisk the lemon juice, honey, olive oil, and cracked black pepper together in a bowl. Store in the fridge until ready to use.
02 -
Place the chopped kale in a bowl and drizzle it with olive oil and lemon juice. Massage the kale with your hands for 5 minutes until fully coated.
03 -
Add the chopped peaches and blueberries to the kale. Pour the vinaigrette over the top, toss the salad, and sprinkle with toasted pepitas before serving.
# Notes:
01 -
To toast pepitas, place them in a dry skillet over medium heat, stirring frequently until golden and aromatic.
02 -
For a vegan version, substitute honey with maple syrup.