5 from 51 votes
Peach Salad with Kale & Avocado
This Peach Salad combines fresh kale massaged with a peach vinaigrette, ripe peach slices, creamy avocado, sharp red onion, and cooked chickpeas. The dressing blends peach, apple cider vinegar, honey, and olive oil for a bright, slightly sweet tang that softens the kale's texture. The result is a refreshing salad with varied textures and flavors, suitable as a light meal or side dish.
Prep Time
15 mins
Total Time
15 mins
Servings:
2
Calories:
341 kcal
Course:
Salad
Cuisine:
American
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 black pepper
- ¼ teaspoon each salt
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 341
% 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.