Peach Kale Blueberry (Print Version)
# Ingredients:
→ Salad
01 -
A handful of pepitas, lightly toasted
02 -
1 cup ripe blueberries
03 -
A splash of fresh lemon juice, about half a lemon
04 -
1 bunch of kale, roughly chopped
05 -
A drizzle of olive oil, about 1 teaspoon
06 -
2-3 fresh peaches, remove the pits and chop into chunks
→ Lemon vinaigrette
07 -
Juice of 2 medium-sized lemons
08 -
Just a pinch of black pepper, freshly cracked
09 -
A small splash of light-tasting olive oil, use about 1-2 teaspoons
10 -
4 teaspoons of honey for sweetness
# Instructions:
01 -
In a bowl, combine lemon juice, honey, olive oil, and some black pepper. Chill it in the fridge until you need it.
02 -
Throw the chopped kale into a bowl, then drizzle on a little olive oil and lemon juice. Use your hands to rub it all over for 5 minutes.
03 -
Toss the peaches and blueberries in with the kale. Drizzle the vinaigrette over everything, give it a mix, and sprinkle toasted pepitas on top before enjoying.
# Notes:
01 -
Toast pepitas by tossing them around in a dry skillet on medium heat until they look golden and smell nutty.
02 -
Switch honey with maple syrup if you want to keep it plant-based.