Summer Peach Blueberry Kale Salad

INGREDIENTS

• 2 bunches kale (leaves cut off the stem & chopped into bite-sized pieces)
• 3-4 fresh peaches pitted & diced
• 1 cup blueberries
• ¼ cup pepitas
• 1 lemon (for massaging the kale)
• Olive oil (for massaging the kale)
• 4 lemons juiced
• 2 Tbsp + 2 tsp honey
• ¼ cup olive oil *
• Cracked black pepper to taste

INSTRUCTIONS

1. 1 Toast the pepitas. Preheat the oven to 375 degrees and line a baking pan with parchment paper. Spread the pepitas out in an even layer on the pan and toast in the oven for 5-6 minutes. (The pepitas will have a nutty aroma and should be lightly golden once done.) Set them aside to cool completely.
2. 2 Make the vinaigrette. Whisk the lemon juice, honey, olive oil and black pepper together in a small bowl or jar. Keep the vinaigrette stored in the refrigerator while you prepare the rest of the salad.
3. 3 Massage the kale. Cut the kale leaves off the stems and chop them into bite-size pieces. Add the leaves to a large bowl, add a splash of olive oil and squeeze 1 lemon over the leaves. Use your hands to massage the kale until the leaves begin to soften and shrink in size (about 5 minutes). (Kale leaves are VERY sturdy so don’t be afraid to really manhandle them – we want to soften the leaves making them easier to digest.)
4. 4 Prepare the rest of the ingredients. Rinse the peaches then cut them into bite-size pieces. Rince and dry the blueberries then set them aside.
5. 5 Toss. Add the diced peaches and blueberries to the bowl with your kale and drizzle your desired amount of vinaigrette over the top. Toss until the salad is coated to your liking.
6. 6 Serve! Spoon the salad into individual bowls and garnish each bowl with toasted pepitas right before serving.