Summer Kale Salad
A refreshing Summer Kale Salad featuring ripe stone fruit, berries, and a zesty dressing, perfect for summer.
Equipment
- wide bowl
- whisk
- dry pan
Ingredients
Salad Ingredients
- 2 cups Sturdy dark leafy kale, stems mostly removed and leaves roughly torn Use a generous handful per serving.
- 2 pieces Ripe stone fruit, halved and thinly sliced Choose ripe varieties for best flavor.
- 1 cup Small sweet berries, scattered through the bowl Any small sweet berries will work well.
- 1 tablespoon Runny floral sweetener Honey or agave syrup can be used.
- 0.5 pieces Bright citrus juice, freshly squeezed Lemon juice is recommended.
- 2 tablespoons Extra-virgin olive oil Provides richness to the salad.
- 1 pinch Fine salt To taste.
- 3 tablespoons Toasted pumpkin seeds Add for crunch.
Instructions
Preparation
- Tear the kale leaves and place them in a wide bowl.
- Massage the leaves with the citrus juice and a pinch of salt for about a minute to soften them.
- Fold in the sliced stone fruit so that their juices mingle with the kale.
- Add the small berries last to keep their shape.
Dressing
- Whisk the sweetener into the citrus juice until dissolved.
- Stream in the olive oil while whisking until it becomes a loose emulsion.
- Taste, adjust seasoning if necessary, and toss everything until the leaves are glistening.
- Toast the pumpkin seeds in a dry pan until golden, then sprinkle over the top of the salad.
Notes
Serve salad within an hour for best texture. If refrigerating leftovers, keep dressing separate to prevent wilting. Toasted seeds stored in a jar stay crunchy for weeks. Optional variations include adding crumbled soft cheese or swapping seeds for chopped nuts.
Nutrition
Serving: 1saladCalories: 250kcal
Tried this recipe?Let us know how it was!