Kale Salad with Peach Vinaigrette


It’s officially summer, which means it’s peach season.

peachy-kale-salad-2If you already have a few peaches on hand, I highly recommend you use one to whip up this peachy vinaigrette. It pairs perfectly with tender kale leaves, but I have a feeling it would taste pretty fantastic over any leafy green salad you like.

In fact, I’m tempted to drink it straight out of the blender.

This dressing is actually the result of a bruised peach I had sitting on my kitchen counter this weekend. The bruises made it unappealing to eat as-is, but once I sliced off the bruised areas, I threw the rest of the chopped peach into my blender with a splash of raw apple cider vinegar, extra-virgin olive oil, and a touch of honey. The result is a velvety dressing that I simply can’t get enough of!

Best of all, this summery salad can be made ahead of time and stores well in the fridge, thanks to the sturdy kale leaves. It would make a perfect packed lunch or quick pre-dinner salad.

Kale Salad with Peach Vinaigrette
Serves 4-6

Dressing adapted from this recipe

Ingredients:

2 bunches kale, stems removed
1/2 red onion, diced
1 ripe peach, pitted and chopped

Peach Vinaigrette:

1 ripe peach, pitted and chopped
2 tablespoons raw apple cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons water
1 tablespoon honey (optional)
1/4 teaspoon salt

Directions:

To prepare the dressing, combine the chopped peach, vinegar, oil, water, honey (if using), and salt in a blender, and blend until completely smooth. If the peach you’re using is very sweet, you may not need the honey, but this particular batch needed the extra sweetness.

pouring

Rip the kale into small pieces, and then use your hands to massage the dressing into the leaves until they are tender and slightly wilted. Toss in the red onion and chopped peach, and allow the salad to marinate for 30 minutes before serving. Save any leftover salad in a sealed container in the fridge for up to 3 days.

overhead-peach-salad

5.0 from 2 reviews
Kale Salad with Peach Vinaigrette
Author: 
Serves: 4-6
 
A peachy summer salad that's durable enough to make ahead of time.
Ingredients
  • 2 bunches kale, stems removed
  • ½ red onion, diced
  • 1 ripe peach, pitted and chopped
  • Peach Vinaigrette
  • 1 ripe peach, pitted and chopped
  • 2 tablespoons raw apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 1 tablespoon honey (optional)
  • ¼ teaspoon salt
Instructions
  1. To prepare the dressing, combine the chopped peach, vinegar, oil, water, honey (if using), and salt in a blender, and blend until completely smooth. If the peach you're using is very sweet, you may not need the honey at all.
  2. Rip the kale into small pieces, and then use your hands to massage the dressing into the leaves until they are tender and slightly wilted. Toss in the red onion and chopped peach, and allow the salad to marinate for 30 minutes before serving. Save any leftover salad in a sealed container in the fridge for up to 3 days.

Enjoy!

Reader Feedback: What’s your favorite way to enjoy peaches?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

25 thoughts on “Kale Salad with Peach Vinaigrette

  1. Kezia

    I have never heard of massaging kale – does this make it nicer for salads? I have tried kale salad raw found it too spikey so sounds like i need to give it some tlc!

    Reply
    1. Kathleen

      Hi, Any food handled with loving care will improve its flavor. Also I find that steaming kale for any recipe for just a quick minute takes out a bit of the bitterness. Kathy

      Reply
  2. Laura @ Raise Your Garden

    Peaches that are sliced up with a dollop of homemade, real whipped cream (ok, maybe more than just a dollop, maybe a whole lot of it) on top of angel food cake. Pure bliss.

    A wise old lady in her 90’s once told me to be very careful about peaches because they stain your clothes. I didn’t believe her because they seem so harmless. She was right! Peach stains are nearly impossible to remove from your clothing so be careful =)

    Reply
  3. Jude from Australia

    The only way to digest kale is to ferment it. Cows have 4 stomachs and they won’t eat it, so I don’t!

    Reply
  4. julie bell

    my daughter and i thought this was AMAZING! i added a chicken breast to it and that was lunch. thanks!

    Reply
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  7. Valerie

    I just wanted to tell you that this recipe is amazing. I love homemade dressings and find it difficult to make creamy ones and this one is simply delicious. Thank you very much!

    Reply
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    1. Megan Post author

      Fresh fruit can combine with leafy greens, either in a salad or in green smoothies. The key is not adding more dense items, like nuts, meat, or cheese. (Avocado is okay, since it’s technically a fruit, too.)

      Reply
  9. Kim

    Just made this salad with the dressing – Wonderfully yummy! Added some leftover grilled chicken for protein. Thanks so much for your awesome recipes! Have been a fan of yours for a while. 🙂

    Reply

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