Ingredients
Scale
- 2 bunches kale, stems removed and chopped
- 3–4 fresh peaches, diced
- 1 cup blueberries
- 1/4 cup pepitas
- 1 lemon (for massaging kale)
- Olive oil (for massaging kale)
- 4 lemons, juiced (for vinaigrette)
- 2 Tbsp + 2 tsp honey
- 1/4 cup olive oil (for vinaigrette)
- Cracked black pepper, to taste
Instructions
- Toast pepitas at 375°F for 5–6 minutes until golden and fragrant.
- Whisk lemon juice, honey, olive oil, and black pepper to make vinaigrette.
- Massage kale with olive oil and lemon juice until softened.
- Dice peaches and rinse blueberries.
- Combine fruit with kale in a large bowl.
- Drizzle vinaigrette and toss gently.
- Serve topped with toasted pepitas.
Notes
- Replace honey with maple syrup for a fully vegan version.
- Massage kale thoroughly for best texture.
- Store dressing separately if preparing ahead.
- Best served fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing and Massaging
- Cuisine: American
- Diet: Vegan