Kale Salad with Peaches and Blueberries with Lemon Poppy Seed Vinaigrette
For the vinaigrette:
½ cup lemon juice (3-4 lemons)
3 teaspoons avocado oil or olive oil
2 tablespoons honey
1 teaspoon poppy seeds
For the salad:
1 bunch kale, leaves cut off the stem and cut into bite-sized pieces
2 peaches, cut into bite-sized pieces
1 cup fresh blueberries
2 tablespoons pickled red onion, or sliced red onion
1/3 cup blue cheese crumbles
2 tablespoons roasted and salted pepitas
Mix vinaigrette ingredients in a small bowl. Place kale in a serving bowl. Drizzle with vinaigrette and toss to coat. Top with peaches, fresh blueberries, pickled red onion, and blue cheese crumbles. Toss to mix. Garnish with pepitas before serving. Serves 4 to 6.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at firstname.lastname@example.org.