Summer Peach Blueberry Kale (Print-Friendly Version)
Juicy peaches, blueberries, and kale with honey-lemon vinaigrette, topped with crisp toasted pepitas. Summer in a bowl.
# What You’ll Need to Make This:
→ Salad Base
01 -
2 bunches green kale, stems removed and leaves chopped into bite-sized pieces
02 -
3 to 4 fresh peaches, pitted and diced
03 -
250 grams blueberries
04 -
60 millilitres pepitas (pumpkin seeds)
05 -
1 lemon, juiced (for massaging kale)
06 -
Olive oil, for massaging kale
→ Lemon Vinaigrette
07 -
4 lemons, juiced
08 -
40 millilitres honey
09 -
60 millilitres olive oil
10 -
Cracked black pepper, to taste
# How to Prepare:
01 -
Preheat the oven to 190°C and line a baking tray with parchment paper. Evenly spread pepitas on the tray and toast for 5–6 minutes until aromatic and lightly golden. Remove from oven and allow to cool completely.
02 -
Combine lemon juice, honey, olive oil and cracked black pepper in a small bowl or jar. Whisk thoroughly until emulsified. Refrigerate until ready to use.
03 -
Place chopped kale leaves into a large mixing bowl. Add a splash of olive oil and the juice of 1 lemon. Using your hands, massage the kale firmly for approximately 5 minutes until leaves soften and reduce in volume.
04 -
Rinse peaches and blueberries. Dice the peaches into bite-sized pieces and pat the blueberries dry.
05 -
Add diced peaches and blueberries to the massaged kale. Drizzle with desired amount of vinaigrette. Toss gently to ensure an even coating.
06 -
Distribute salad into individual bowls and top each serving with toasted pepitas immediately before serving.
# Extra Tips:
01 -
Adjust ingredient quantities to preference; mild olive oil is recommended for the vinaigrette.
02 -
The vinaigrette recipe is easily scalable for larger or smaller batches.