Peach Salad with Kale & Avocado
User Reviews
5
Peach Salad with Kale & Avocado
Description
The Peach Salad with Kale & Avocado features a homemade peach vinaigrette made from blended peach chunks, apple cider vinegar, olive oil, honey, and seasoning creating a smooth, fruity dressing. The kale is prepped by removing tough stems and tearing it into bite-sized pieces, then massaged with the dressing to make it tender.
Toppings of sliced peach, creamy avocado, sliced red onion, and chickpeas are added for sweet, rich, pungent, and hearty elements, respectively. The salad balances fresh fruit sweetness with the robustness of kale and the creaminess of avocado and chickpeas.
This salad is best served immediately to enjoy the crisp textures before they soften. Leftover dressed kale can be stored refrigerated for up to three days, though toppings are freshest when served promptly. The vinaigrette keeps well separately.
Ingredients
Dressing Ingredients
- 1 ripe peach , pit removed & cut into chunks
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- 1 tablespoon honey
- ¼ teaspoon each salt
- ¼ teaspoon each black pepper
Peach Salad Assembly
- 1 bunch kale (about 8 cups)
- 1 peach ripe
- ½ avocado
- ½ red onion
- 1 cup chickpeas cooked
Instructions
- To prepare the peach vinaigrette, combine the chopped peach, vinegar, oil, water, honey, salt, and pepper in a blender. Blend until very smooth. Taste and add extra honey, if needed, then set it aside.
- To prepare the salad, remove the tough stems from the kale leaves and rip the kale into small, bite-sized pieces. Transfer the kale to a large bowl and pour a generous amount of dressing over the top. (You won't use all of the dressing here; start with a 1/4 cup.)
- Use your hands, or tongs, to massage the dressing into the kale, until it feels tender. Then add on the rest of the toppings, including the sliced peach, avocado, red onion, and chickpeas. Toss gently, then serve right away, with extra dressing on top, if desired.
- This salad is best enjoyed right away because the toppings will get soggy the longer they sit, but you can store the dressed kale in an airtight container in the fridge for up to 3 days. Leftover dressing will keep well in an airtight container in the fridge for up to 3 days, too.
Notes
- Nutrition values are estimated for one of two servings using all the dressing, which may not be fully consumed.
- To make vegan, substitute honey with maple syrup in the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 32mg | 1% |
| Potassium | 905mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 23g | 46% |
| Vitamin A | 7056IU | 141% |
| Vitamin C | 95mg | 106% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
