Summer Kale Salad With Peach Vinaigrette
This summer kale salad has quickly become our new favorite summer salad. It features crisp kale, sweet peaches, cherries, and blackberries, salty pistachios, and a delicious peach vinaigrette.
Servings: 4
Calories: 264kcal
Ingredients
For the quick pickled onions
- ½ red onion, thinly sliced
- ½ cup water
- ½ cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
For the peach vinaigrette
- ¼ cup avocado or olive oil
- ¼ cup white balsamic vinegar
- ½ of a fresh peach
- 1-2 teaspoons honey
- ¼ teaspoon minced garlic
- ¼-1/2 teaspoon kosher salt
- ¼ teaspoon black pepper
For the salad
- 1 large bunch of kale
- 1 ½ large, fresh peaches - diced (reserve the half of the second peach for the dressing)
- 1 cup cherries, halved
- 1 cup blackberries
- ⅓ cup roasted pistachios
Instructions
- Begin by making the quick pickled onions. Thinly slice the red onion and add them to a medium bowl with the water, vinegar, sugar, and salt. Mix until combined and set aside.
- Next, make the peach vinaigrette. Add the oil, vinegar, peach, honey, garlic, salt, and pepper to a food processor or blender. Blend until smooth. Set aside.
- Prepare the kale. Rinse with cold water and dry the kale (can use paper towels or a salad spinner) and remove the leaves from the kale stems. Next, using a sharp knife and a cutting board, cut the kale until you have small pieces or shreds. Add the kale to a large serving bowl. Using your hands, “massage” the kale by applying pressure to the leaves to break up the texture and break down the kale's tough fibers.
- Dice the peaches, halve the cherries, and roughly chop the pistachios. Add the peaches, cherries, blackberries, and pistachios to the large serving bowl with the kale. Add some of the pickled onions on top.
- If you are serving the salad all at once, pour your preferred amount of dressing over the top and mix well. Otherwise, serve and dress each portion individually.
Notes
- This recipe is gluten-free, dairy-free, and vegetarian. To make it vegan, swap the honey for maple syrup.
- If you will have leftovers, we recommend not adding dressing to the salad beforehand. Rather, store the salad and dressing separately in an airtight container in the refrigerator.
- Feel free to add some grilled balsamic chicken or creamy avocado to this salad to make it more filling and serve with crusty bread.
- If you are a fan of cheese you could also add burrata cheese, creamy goat cheese, feta cheese, or salty parmesan cheese to this salad.
Nutrition
Serving: 1serving | Calories: 264kcal | Carbohydrates: 26.2g | Protein: 3.9g | Fat: 17.2g | Saturated Fat: 2g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 11.2g | Sodium: 188mg | Potassium: 502mg | Fiber: 6.3g | Sugar: 19.3g
