A nourishing summer favorite straight from the garden
When kale is growing wild in the garden and ripe peaches are bursting from every farmers market stand, I know exactly what I’m making: this Blueberry Peach Garden Kale Salad.
What started as a way to use up a surplus of garden kale has now become a summer staple in my kitchen. It’s fresh, vibrant, and full of flavor — sweet peaches, juicy blueberries, hearty kale, and a tangy honey-lemon dressing that ties it all together.
This salad isn’t just a side dish — it’s a complete, satisfying meal you can feel great about.
🥗 Ingredients
For the Salad Base:
- 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 avocado, sliced (optional)
- 1/3 cup sliced almonds, lightly toasted
- 1/4 cup fresh mint leaves, chopped
For the Honey-Lemon Dressing:
- 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
👩🍳 How to Make Blueberry Peach Garden Kale Salad
1. Prepare the Kale
- Place chopped kale in a large bowl.
- Drizzle with 2 tablespoons olive oil and sprinkle with 1/4 tsp salt.
- Massage the kale with your hands for 2–3 minutes until it softens, darkens, and reduces in volume. This step is key — don’t skip it!
2. Make the Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, honey, garlic, Dijon, salt, and pepper.
- Whisk until emulsified, or shake vigorously in a jar with a lid.
- Taste and adjust: if your peaches aren’t super sweet, you may want to add a little more honey.
3. Assemble the Salad
- Add cooked quinoa and half the dressing to your bowl of kale. Toss well.
- Gently fold in the sliced peaches, blueberries, red onion, and mint.
- Top with toasted almonds (and avocado if using).
- Drizzle remaining dressing over the top just before serving.
- For extra beauty, garnish with a few more peach slices, blueberries, and mint leaves.
💛 Why You’ll Love This Summer Kale Salad
- Perfect balance of flavors: Sweet peaches + blueberries with earthy kale and tangy dressing
- Nutritional powerhouse: Loaded with fiber, antioxidants, healthy fats, and plant-based protein
- Make-ahead friendly: Kale holds up well, even dressed
- Customizable: Swap ingredients based on what’s fresh or your dietary needs
- Visually stunning: Bursting with color — it looks just as good as it tastes
- No cooking (almost!): Just prep the quinoa ahead and enjoy a stove-free summer meal
✨ Nourish Your Body, Refresh Your Spirit
This Blueberry Peach Garden Kale Salad is a beautiful way to enjoy God’s creation — straight from the garden or farmers market to your table.
💬 Have you ever added fruit to your salad? What summer ingredient do you look forward to most?
👉 Try this salad and tag me if you make it — I’d love to see your version! And be sure to subscribe for more garden-fresh, gut-loving recipes coming soon.
📖 Scripture of the Week
“They are like trees planted along the riverbank, bearing fruit each season. Their leaves never wither, and they prosper in all they do.”
— Psalm 1:3 (NLT)
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