Description
This Summer Peach & Blueberry Kale Salad is light, colorful, and refreshing with sweet peaches, juicy blueberries, hearty kale, and a bright honey-lemon vinaigrette. It’s perfect for warm-weather meals, whether served as a side or a satisfying main.
Ingredients
1 bunch kale, stems removed and chopped
2 ripe peaches, sliced
1 cup fresh blueberries
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta or goat cheese
1/4 cup sliced almonds or chopped pecans, toasted
2 tbsp olive oil (for vinaigrette, plus small drizzle for massaging kale)
1 tbsp fresh lemon juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper to taste
Optional: avocado slices or grilled chicken
Instructions
- Place the chopped kale in a large bowl and massage with a small drizzle of olive oil for 2–3 minutes until softened and deep green in color.
- Add the sliced peaches, fresh blueberries, and thinly sliced red onion to the bowl.
- In a small bowl, whisk together olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until smooth and well combined.
- Drizzle the vinaigrette over the salad and toss gently to coat evenly.
- Sprinkle crumbled cheese and toasted nuts on top. Serve immediately or chill for 10–15 minutes before serving to allow flavors to blend.
Notes
For a dairy-free version, omit the cheese or substitute with avocado slices.
Add grilled chicken, shrimp, or chickpeas for extra protein.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
If preparing ahead, keep dressing and toppings separate until ready to serve.
Fresh blueberries are recommended; if using frozen, thaw and drain thoroughly first.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 15 mg
