Name: Summer Peach & Blueberry Kale Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large bunch curly kale (about 8 cups chopped), stems removed and finely chopped; 2 tablespoons olive oil; 1/4 teaspoon salt; 2 large ripe peaches, sliced; 1 cup fresh blueberries; 1 cup cooked and cooled quinoa; 1/3 cup thinly sliced red onion; 1/3 cup crumbled feta cheese; 1/3 cup sliced almonds, lightly toasted; 1/4 cup fresh mint leaves, chopped; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon honey (or maple syrup for vegan option); 1 small clove garlic, minced; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; Freshly ground black pepper to taste

Description

Enjoy the vibrant flavors of summer with this refreshing Summer Peach & Blueberry Kale Salad. Bursting with juicy peaches, sweet blueberries, and nutrient-rich kale, this salad is an ideal choice for picnics, barbecues, or a light lunch. It’s not only visually appealing with its colorful ingredients but also packed with vitamins and minerals that make it a healthy option. The addition of quinoa provides a satisfying base while the feta cheese and toasted almonds add delightful texture and flavor. Ready in just 35 minutes, this versatile salad can be customized to cater to your taste preferences or seasonal availability. Impress your guests or enjoy it as a nourishing meal on its own!

Ingredients

Scale

1 large bunch curly kale (about 8 cups chopped), stems removed and finely chopped
2 tablespoons olive oil
1/4 teaspoon salt
2 large ripe peaches, sliced
1 cup fresh blueberries
1 cup cooked and cooled quinoa
1/3 cup thinly sliced red onion
1/3 cup crumbled feta cheese
1/3 cup sliced almonds, lightly toasted
1/4 cup fresh mint leaves, chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey (or maple syrup for vegan option)
1 small clove garlic, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground black pepper to taste

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Instructions

Prepare the kale by massaging chopped kale with olive oil and salt in a large bowl for 2–3 minutes until tender.
In a small bowl or jar, whisk together the dressing ingredients: olive oil, lemon juice, honey (or maple syrup), garlic, Dijon mustard, salt, and pepper until emulsified.
Add cooked quinoa to the massaged kale along with half of the dressing; toss to combine.
Gently fold in the sliced peaches, blueberries, red onion, and mint leaves.
Top with crumbled feta cheese and toasted almonds; allow flavors to meld for a few minutes.
Drizzle remaining dressing just before serving and garnish with extra fruit and mint.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 salad (200g)
Calories: 320
Sugar: 12g
Sodium: 290mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 10g
Cholesterol: 15mg