Description
This Summer Peach and Blueberry Kale Salad is the ultimate refreshing salad for warm days! Juicy peaches, sweet blueberries, hearty kale, and a tangy homemade dressing come together in a colorful, nutrient-packed dish. Perfect as a light lunch, vibrant side, or picnic favorite, this no-cook salad is bursting with seasonal flavors and crunchy textures.
Ingredients
- 1 bunch fresh kale (curly or lacinato), stems removed and chopped
- 2 ripe peaches, sliced
- 1 cup fresh blueberries
- 1/3 cup sliced almonds or chopped pecans
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 red onion, thinly sliced
- For the Dressing:
- 3 tbsp olive oil
- 1–2 tbsp lemon juice or balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
-
Remove stems from kale and chop into bite-sized pieces.
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Massage kale with a drizzle of olive oil and a pinch of salt until tender (about 1–2 minutes).
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In a small bowl, whisk together olive oil, lemon juice or balsamic vinegar, honey, Dijon mustard, salt, and pepper.
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In a large bowl, toss kale with dressing until evenly coated.
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Gently fold in peach slices, blueberries, red onion, and nuts.
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Top with crumbled feta or goat cheese if using.
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Serve immediately or chill for 15–20 minutes before serving.
Notes
- Swap peaches with nectarines, mango, or even strawberries.
- Add grilled chicken or shrimp for a heartier meal.
- Use baby kale for a softer bite—no need to massage.
- Add grains like quinoa or farro for extra filling power.
- For a dairy-free version, omit cheese or use a plant-based alternative.
- Store leftovers undressed for best texture.
