Description
Massaged kale forms the base for ripe summer peaches, fresh blueberries, and crunchy toasted pepitas — all drizzled with a honey-lemon vinaigrette that lets the fruit shine. This salad tastes like summer in a bowl.
Ingredients
For the Salad:
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- Green curly kale (2 bunches): The hearty base that holds up to dressing beautifully
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- Fresh ripe peaches (3-4): Choose slightly firm peaches that are still juicy and sweet
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- Fresh blueberries (1 cup): Smaller berries work best for even distribution
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- Pepitas (¼ cup): Hulled pumpkin seeds that toast up for amazing crunch
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- Fresh lemon (1): For massaging the kale until tender
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- Olive oil: A splash for massaging
For the Honey-Lemon Vinaigrette:
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- Fresh lemon juice (from 4 lemons): Bright, tangy citrus is essential
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- Honey (2 tablespoons + 2 teaspoons): Natural sweetness to balance the acid
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- Olive oil (¼ cup): Use mild-tasting olive oil for best results
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- Cracked black pepper: Adds depth and warmth to the dressing
Instructions
Preheat oven to 375°F and line a baking sheet with parchment paper. Spread pepitas in a single layer and toast 5–7 minutes until lightly golden and fragrant. Transfer to a plate to cool.
Whisk (or shake) lemon juice, honey, olive oil, and cracked black pepper until emulsified. Chill until ready to use.
Remove stems and chop kale. Drizzle with olive oil and lemon juice, then massage for about 5 minutes until tender and darker green.
Slice peaches into bite-sized pieces and rinse blueberries. Pat dry.
Add peaches and blueberries to the kale. Drizzle with half the dressing and toss gently, adding more as needed.
Top with toasted pepitas just before serving to keep them crunchy. Garnish with extra fruit if desired.
Notes
Use peaches that are ripe but still slightly firm so they hold their shape when tossed.
This salad keeps well for up to 2 days in the fridge — the kale actually gets better as it continues to marinate in the dressing.
Add crumbled goat cheese or feta for a creamy, tangy finish.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American