Description
Summer Peach & Blueberry Kale Salad is a vibrant and refreshing dish that captures the essence of summer in every bite. This salad features juicy, ripe peaches and sweet blueberries combined with nutrient-dense kale, making it a fantastic choice for picnics, barbecues, or light lunches. The addition of quinoa and feta cheese adds heartiness and flavor, while the homemade dressing brings everything together beautifully. Not only is this salad visually stunning with its array of colors, but it’s also packed with vitamins and minerals to fuel your day. Perfect as a side dish or main course, this Summer Peach & Blueberry Kale Salad is sure to impress your family and friends.
Ingredients
- 1 large bunch curly kale (about 8 cups chopped)
- 2 large ripe peaches, sliced
- 1 cup fresh blueberries
- 1 cup cooked quinoa
- 1/3 cup crumbled feta cheese
- 1/3 cup sliced almonds (toasted)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey (or maple syrup)
- 1 small clove garlic, minced
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper to taste
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Massage chopped kale in a large bowl with olive oil and salt for 2–3 minutes until tender.
- In a small bowl, whisk together dressing ingredients until emulsified.
- Add cooked quinoa to the massaged kale along with half the dressing; toss well.
- Fold in sliced peaches, blueberries, red onion, and mint leaves gently.
- Top with crumbled feta cheese and toasted almonds.
- Drizzle remaining dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 245
- Sugar: 9g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: For added richness, consider including avocado slices or roasted chickpeas. Chill the salad for about 30 minutes before serving to enhance flavors.