Peach Kale Summer Bowl

This colorful Summertime Peach & Blueberry Kale Blend turns plain kale into a cool summer treat loaded with in-season fruits. The mix of juicy peaches, zesty blueberries, and sturdy kale hits just the right balance of tastes and textures, making nutritious food truly tasty.

I threw this salad together during an extremely hot summer when I couldn't bear turning my oven on. What started as a quick way to enjoy my farmers market peaches has turned into my favorite hot weather meal that makes even my friends who hate salads ask me how I made it.

Ingredients

• Kale: A single bunch works as the nutrient-rich foundation. Pick fresh bunches with strong, deep green leaves without any yellow spots.
• Fresh peaches: Two or three ripe ones add natural sweetness. Go for fruits that feel slightly soft when pressed and smell amazing.
• Blueberries: A cup creates pops of tangy sweetness and gorgeous color. Pick full berries with that misty blue coating.
• Toasted pepitas: About a quarter to third cup gives you needed crunch and protein. Toasting really brings out their nutty taste.
• Olive oil: Just a teaspoon softens the tough kale during hand mixing. Grab the good stuff for better flavor.
• Lemon juice: Fresh squeezed juice makes everything pop and helps soften the kale. Always go with fresh for the best taste.
• Honey: Four teaspoons cuts the sour taste in the dressing. Try local honey for subtle flower hints.
• Black pepper: Fresh ground pepper adds a mild kick and depth to your dressing.

Step-by-Step Instructions

Prepare the vinaigrette:

Squeeze two regular lemons into a little bowl, watching out for seeds. Mix in four teaspoons honey until it's fully blended. Pour in a bit of light olive oil around one or two teaspoons and keep mixing until it looks slightly cloudy. Finish with some fresh ground black pepper. The mix should be mostly tangy with just enough sweet and oil for balance. Stick it in the fridge while you work on the other stuff.

Massage the kale:

After washing and drying your kale well, pull out the hard middle stems and cut the leaves into small pieces. Drop them in a big bowl, add one teaspoon olive oil and juice from half a lemon. With clean hands, grab handfuls and squeeze then release them over and over for five full minutes. This key step breaks down the tough parts, turning stiff kale into soft, bright green leaves that taste way better. You'll actually feel it changing as you squeeze it.

Toast the pepitas:

Put raw pepitas in a dry pan over medium-low heat. Keep stirring for about three to four minutes until they smell good and start making tiny popping noises. Watch them closely since they burn fast. Take them off the heat as soon as they turn light gold and dump them on a plate to cool off. Toasted pepitas taste way better than raw ones and give your salad that perfect crunch.

Assemble the salad:

Cut the peaches into small chunks after taking out the pits. Toss the peach pieces and whole blueberries with your softened kale. Pour your dressing over everything and mix well so it all gets coated. The dressing should lightly cover everything without collecting at the bottom. Sprinkle your toasted pepitas on top right before you eat to keep them crunchy. This final touch gives you that nice texture contrast and makes it look pretty too.

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The secret star here is definitely those fresh peaches. I had a peach tree in my yard growing up, and just smelling ripe summer peaches takes me back to being a kid. When I'm picking peaches for this salad, I always look for that special sweet smell that means they're perfectly ripe. Nothing beats the juicy sweetness they bring to this healthy dish.

Make Ahead Options

This salad works great for planning meals ahead. Fix all the parts but keep them apart if making more than a day early. The hand-mixed kale actually gets better after a day in the fridge as it softens a bit more. Store the dressing in its own container and the pepitas in a dry container or baggie. Mix everything together just before you eat. If making lunch portions, stack in jars with dressing on the bottom, kale next, fruit on top, and pepitas separate to add right before eating.

Smart Substitutions

Feel free to switch things up based on what you've got. Baby spinach can take the place of kale for a softer flavor, though you won't need to massage it. When peaches aren't in season, try apples or pears instead. Strawberries work great in place of blueberries. Toasted almonds, walnuts, or sunflower seeds can easily replace pepitas. If you don't eat honey, use maple syrup in the dressing. Want something creamier? Add half an avocado to your dressing and blend it smooth.

Serving Suggestions

This flexible salad goes really well with grilled meats for a full meal. Try it next to lemon herb grilled chicken or cedar plank salmon. For a meat-free option, serve with some herby quinoa or farro on the side. The salad also looks great at summer cookouts and get-togethers. For fancy occasions, sprinkle some soft goat cheese on top just before serving to add a creamy, tangy taste that goes perfectly with the sweet fruit.

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This basic salad shows that eating healthy can look amazing and taste fantastic too.

Frequently Asked Questions

→ How do I quickly toast pepitas?

Warm up a dry pan on medium heat. Toss in the pepitas and stir often for a few minutes until golden and slightly fragrant. Let them cool before mixing them in.

→ What works as an olive oil substitute?

If you’re out of olive oil, try using avocado oil or lighter options like sunflower or grapeseed oil. These work great for both the greens and the vinaigrette.

→ Can I make this ahead of time?

Yes, you can! Prep the kale and vinaigrette a few hours beforehand. Hold off on adding the fruit and pepitas until just before eating to keep it fresh.

→ How should I massage kale?

Put the kale in a bowl, drizzle on olive oil and lemon juice, then rub and squeeze the leaves with your hands for about 5 minutes. The leaves will soften and shrink down.

→ Can I swap out fresh fruit for frozen?

Fresh is best, but if you’re using frozen, let it thaw completely and drain off any extra liquid so it doesn’t water down your dish.

→ What proteins go well with this?

Grilled chicken, shrimp, or crumbles of goat cheese are excellent choices for some extra protein and flavor.