Description
Enjoy a refreshing Summer Peach & Blueberry Kale Salad bursting with flavors! Perfect for summer gatherings—try this vibrant recipe today!
Ingredients
Scale
- 1 large bunch curly kale (about 8 cups chopped), stems removed and finely chopped
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 large ripe peaches, sliced
- 1 cup fresh blueberries
- 1 cup cooked and cooled quinoa
- 1/3 cup thinly sliced red onion
- 1/3 cup crumbled feta cheese (optional)
- 1/3 cup sliced almonds, lightly toasted
- 1/4 cup fresh mint leaves, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 small clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- In a large bowl, massage chopped kale with olive oil and salt for 2–3 minutes until tender.
- Whisk together dressing ingredients: olive oil, lemon juice, honey (or maple syrup), garlic, Dijon mustard, salt, and pepper in a small bowl.
- Mix cooked quinoa with the massaged kale and half of the dressing until well combined.
- Gently fold in sliced peaches, blueberries, red onion, and mint leaves.
- Top with crumbled feta cheese and sliced almonds for added flavor and texture.
- Drizzle remaining dressing over the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 10g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
Keywords: For an extra protein boost, consider adding grilled chicken or chickpeas. Customize the fruit based on seasonal availability; strawberries or raspberries work beautifully too. To enhance flavors further, let the salad chill in the refrigerator for about 30 minutes before serving.