Name: Summer Peach & Blueberry Kale Salad
Prep time: 15 min
Cook time: 20 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 (optional); 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

Summer Peach & Blueberry Kale Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant Summer Peach & Blueberry Kale Salad is the perfect dish to embrace the joys of summer. With fresh, juicy peaches and sweet blueberries mingling with nutrient-rich kale and hearty quinoa, this salad is not only a feast for the eyes but also a healthy choice for any meal. Ideal for family gatherings or a quick weeknight dinner, it comes together in just 35 minutes and impresses with its colorful presentation. The light, zesty dressing enhances the flavors while making this salad a refreshing option on hot days. Enjoy every bite, knowing you’re treating your body to wholesome goodness!

Author: Alicia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Salad
Method: Mixing
Cuisine: American

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 (optional)
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

Cook Mode Prevent your screen from going dark

Instructions

Massage the chopped kale in a large bowl with olive oil and salt for about 2–3 minutes until tender.
In a separate bowl, whisk together olive oil, lemon juice, honey (or maple syrup), garlic, Dijon mustard, salt, and pepper to create the dressing.
Combine cooked quinoa with the massaged kale and half of the dressing, tossing well to mix.
Gently fold in sliced peaches, blueberries, red onion, and mint leaves.
Top with crumbled feta cheese and toasted almonds.
Drizzle remaining dressing over the salad just before serving.

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 8g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 6g
Cholesterol: 5mg

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