Kale Peach Salad
Fresh and summery, this kale peach salad is the perfect side dish for a summertime barbecue.
Servings 4 people
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.