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–+ servings
Summer Peach & Blueberry Kale Salad

Delightful Summer Peach & Blueberry Kale Salad for Freshness

Experience the vibrant flavors of the Summer Peach & Blueberry Kale Salad, combining fresh fruits and nutrient-rich greens.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Healthy
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Kale Use Lacinato or curly kale for best texture.
  • 2 cups Peaches Feel free to substitute with nectarines.
  • 2 cups Blueberries Raspberries or strawberries are tasty alternatives.
  • 1 cup Quinoa Use cooked and cooled quinoa.
  • 1 cup Red Onion Replace with green onions for a milder flavor.
  • 1 cup Mint Leaves Basil or cilantro can offer a unique twist.
For the Dressing
  • 6 tablespoons Olive Oil Avocado oil is a great substitute.
  • 1 teaspoon Salt Adjust to taste.
  • 3 tablespoons Lemon Juice Can swap with lime juice.
  • 1 tablespoon Honey (or Maple Syrup) Maple syrup makes it vegan.
  • 1 clove Minced Garlic Can skip for a milder dressing.
  • 1 teaspoon Dijon Mustard A hint of spice makes it special.
  • 1 teaspoon Pepper Adjust according to your preference.
For the Topping
  • ½ cup Feta Cheese Use cashew cheese for a vegan option.
  • ¼ cup Almonds Replace with walnuts or pecans if desired.

Equipment

  • Mixing bowl
  • Whisk
  • measuring spoons
  • knife
  • cutting board

Method
 

Instructions
  1. Wash and dry the kale leaves. Remove the stems and chop into bite-sized pieces. Place in a large mixing bowl.
  2. Drizzle about a tablespoon of olive oil over the kale and sprinkle with a pinch of salt. Massage the kale for 2–3 minutes until it turns dark green and tender.
  3. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 tablespoon of honey or maple syrup. Add minced garlic, Dijon mustard, salt, and pepper. Whisk until emulsified.
  4. Add 1 cup of cooked quinoa to the massaged kale, pour half of the dressing over, and toss gently to combine.
  5. Fold in 1 cup of sliced peaches, 1 cup of blueberries, and ¼ cup of finely sliced red onion. Toss in mint leaves gently.
  6. Crumble ½ cup of feta cheese on top, sprinkle with ¼ cup of toasted almonds, and drizzle with remaining dressing before serving.
  7. Optional: Garnish with additional peach slices, blueberries, and mint leaves for enhanced visual appeal.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 25gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 250mgPotassium: 300mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 1.5mg

Notes

Massage the kale to enhance flavor and texture. Use the freshest produce for best results. Serve immediately after dressing for optimal crispness.

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