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Summer Peach Blueberry Kale Salad

Summer Peach Blueberry Kale Salad

A refreshing and vibrant salad featuring tender massaged kale, sweet summer peaches, juicy blueberries, and a light lemon poppy seed dressing. Perfect for a light lunch or summer side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 bunch Tuscan or Lacinato kale, stems removed
  • 2 large Ripe peaches, thinly sliced
  • 1 cup fresh blueberries
  • 1/2 cup candied pecans or walnuts Roughly chopped
  • 1/4 cup feta cheese Crumbled (optional)
For the Lemon Poppy Seed Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Method
 

Instructions
  1. Prepare the kale: Remove the tough stems from the kale leaves. Tear the leaves into bite-sized pieces and place them in a large bowl.
  2. Massage the kale: Drizzle 1 teaspoon of olive oil and a tiny pinch of salt over the kale. Massage the kale gently with clean hands for 2-3 minutes until it darkens slightly and becomes tender.
  3. Whisk the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey/maple syrup, Dijon mustard, poppy seeds, salt, and pepper until emulsified.
  4. Assemble the salad: Add the sliced peaches and blueberries to the massaged kale. Gently toss to combine.
  5. Dress and serve: Drizzle about half of the dressing over the salad and toss lightly. Add more dressing as needed. Top with crumbled feta and candied nuts just before serving.

Notes

Massaging the kale is crucial for breaking down its tough texture. For best results, dress the salad immediately before serving to prevent the kale from wilting too much. This recipe is easily scalable.