Description
A refreshing kale salad with juicy peaches and blueberries, dressed in a quick honey-lemon vinaigrette, topped with crunchy pepitas.
Ingredients
- 4 cups green kale (curly or lacinato), torn into bite-sized pieces
- 2 ripe peaches, diced
- 1 cup fresh blueberries
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 cup toasted pepitas (pumpkin seeds)
Instructions
- Prep the kale by tearing it into bite-sized pieces and adding it to a large salad bowl.
- Add the diced peaches and blueberries to the bowl.
- Make the vinaigrette by whisking together honey, lemon juice, olive oil, and salt until well combined.
- Dress the salad by pouring the vinaigrette over it and tossing gently until evenly coated.
- Top with toasted pepitas just before serving for maximum crunch.
Notes
For meal prep, keep the dressing separate until just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American