Fresh and summery, this kale peach salad is the perfect side dish for a summertime barbecue.
Jump to RecipeThere’s something about a fresh summer peach that’s just incredible, you know? This kale peach salad is perfect for this time of year (or any time of year, really). The sweetness of the peach melds beautifully with the sharper bite of purple onion and slightly bitter flavor of the kale. Everybody brings something to the table in this salad! Plus, it’s easy to throw together and only uses 10 ingredients (and that includes the salad dressing). Whip up summer-in-a-bowl with this refreshing salad!
To prep this recipe, separate the kale leaves from the stems. Alternatively, you can buy your kale pre-chopped to save a little time if you’d like. Otherwise, discard the stems (or save them for a soup/stew) and roughly chop your kale leaves. Slice your purple onion into thin slices, and cut your peach into bite-sized chunks. Peel and grate your fresh ginger, and juice your lime and you’re ready to go!
Then, it’s time to make your salad dressing! In a small bowl, whisk together your olive oil, lemon juice, apple cider vinegar, fresh ginger, honey, and salt. Keep whisking until all the ingredients are evenly dispersed.
Now you’re ready to mix up your salad! In a large bowl, add all your salad ingredients and drizzle with salad dressing. Gently toss salad until it’s evenly dressed. For best results, allow your dressed salad to sit for a couple of hours before serving. This will help the kale break down just a bit so it’s easier to chew and not as tough.
Portion into individual bowls, and serve! If you try this recipe, please be sure to leave a rating and your thoughts in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online. Enjoy!
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Kale Peach Salad
Ingredients
For the salad:
- 1 bunch (about 4 cups) kale stems discarded, leaves roughly chopped
- 1/4 large purple onion thinly sliced
- 1 ripe peach pitted and chopped into ~1" chunks
- 1/2 cup feta crumbled
For the dressing:
- 1/4 cup extra-virgin olive oil
- 1/2 lemon juiced
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger grated
- 2 tsp honey
- 1/2 tsp salt
Instructions
- In a small bowl, whisk together all salad dressing ingredients until combined.
- In a large bowl, toss all salad ingredients with salad dressing. Portion into individual bowls and serve!
Notes
- For best results, let your dressed salad sit for a couple of hours before serving. This will allow the kale to soften a bit more so it isn't quite as chewy.
- Store leftovers in the refrigerator in an air-tight container for 3-5 days.
- If using bottled lemon juice instead of fresh, use about 1 tablespoon.
- For some extra crunch, top your salad with walnuts, almonds, or your other favorite nut.