A fresh and colorful summer peach blueberry kale salad with juicy fruit, crunchy pepitas, and bright lemon vinaigrette.

Scale

2 bunches kale leaves removed from stems and chopped

3–4 fresh peaches diced

1 cup blueberries

1/4 cup pepitas

1 lemon for massaging kale

Olive oil for massaging kale

Juice of 4 lemons

2 Tbsp + 2 tsp honey

1/4 cup olive oil

Cracked black pepper to taste

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1. Remove kale leaves from stems and chop into bite sized pieces.

2. Place kale in a large bowl and massage with lemon juice and olive oil for 2 to 3 minutes.

3. Dice peaches and add them to the bowl with blueberries.

4. Sprinkle pepitas over the salad.

5. In a small bowl whisk lemon juice honey olive oil and cracked black pepper.

6. Pour vinaigrette over the salad and toss until evenly coated.

7. Let the salad rest for 5 minutes before serving.

Toast pepitas lightly for extra flavor.

Add grilled chicken salmon or chickpeas for a complete meal.