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Summer Peach & Blueberry Kale Salad

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Experience the essence of summer with our Summer Peach & Blueberry Kale Salad, a vibrant and refreshing dish that combines juicy peaches, ripe blueberries, and nutrient-dense kale. This salad is perfect for picnics, barbecues, or light meals, offering a delightful balance of flavors and textures. With its beautiful presentation and quick preparation time, it’s sure to impress your guests while nourishing your body. The addition of quinoa provides a hearty touch, making it suitable as a main or side dish. Top it off with toasted almonds for extra crunch and a drizzle of zesty dressing for a flavor explosion!

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 (for dressing)
  • 2 tablespoons fresh lemon juice (for dressing)
  • 1 tablespoon honey (or maple syrup for vegan option, for dressing)
  • 1 small clove garlic, minced (for dressing)
  • 1/2 teaspoon Dijon mustard (for dressing)
  • 1/4 teaspoon salt (for dressing)
  • Freshly ground black pepper to taste (for dressing)

Instructions

  1. Start by placing the chopped kale in a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/4 teaspoon of salt. Massage the kale for 2–3 minutes until it becomes tender and darker in color.
  2. In a small bowl or jar, combine: 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, minced garlic, Dijon mustard, remaining salt, freshly ground black pepper. Whisk or shake until everything is well emulsified.
  3. Add the cooked quinoa to the massaged kale along with half of the dressing. Toss well to combine all ingredients thoroughly.
  4. Gently fold in sliced peaches, fresh blueberries, thinly sliced red onion, and chopped mint leaves.
  5. Top your salad with crumbled feta cheese and lightly toasted almonds.
  6. Drizzle the remaining dressing over the salad just before serving. Garnish with extra fruit, mint leaves, and feta for a stunning presentation.

Nutrition

Find it online: https://sweetrecipecorner.com/summer-peach-blueberry-kale-salad/