Ingredients
Scale
- 1 large bunch curly kale (about 8 cups chopped), stems removed and finely chopped
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 large ripe peaches, sliced
- 1 cup fresh blueberries
- 1 cup cooked and cooled quinoa
- 1/3 cup thinly sliced red onion
- 1/3 cup crumbled feta cheese (or plant-based alternative)
- 1/3 cup sliced almonds, lightly toasted
- 1/4 cup fresh mint leaves, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 small clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt. Massage the kale gently for 2–3 minutes until it becomes tender and darker in color.
- In a small bowl or jar, combine olive oil, lemon juice, honey (or maple syrup), minced garlic, Dijon mustard, salt, and freshly ground black pepper. Whisk or shake until the mixture is well emulsified.
- Add the cooked quinoa to the massaged kale along with half of the prepared dressing. Toss well to ensure everything is evenly coated.
- Fold in sliced peaches, blueberries, thinly sliced red onion, and chopped mint leaves gently to maintain their shape.
- Top your salad with crumbled feta cheese and lightly toasted almonds for added texture.
- Drizzle the remaining dressing over the salad just before serving. Garnish with extra fruit slices or mint leaves if desired for an attractive presentation.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg