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Peach Kale Salad

AuthornewmmCategory, , , , , , , , CuisineCooking MethodDifficultyBeginner

Amie Valpone of The Healthy Apple just published her first cookbook called Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. Gals and guys, this is a game changer in the world of healthy, mindful eating.

Yields1 Serving
Prep Time5 minsCook Time5 minsTotal Time10 mins

Salad
 1 bunch kale, bite sized pieces, remove tough stems
 3-5 peaches cut into bite sized pieces
 1/2 zucchini, bite sized pieces
 1/3 cup finely chopped, toasted walnuts
Dressing
 2 tablespoons grape seed oil
 Juice 1/2 lemon
 1 tablespoon honey
 sea salt & pepper to taste

1

In a large bowl combine the kale, zucchini, peaches and walnuts.

2

In a small bowl whisk together the oil, lemon juice and honey. Season with salt and pepper

3

Drizzle the dressing over the kale mixture & serve.

4

To toast the walnuts: place walnuts in a sauté pan, heat over medium heat for a few minutes until fragrant. Be sure not to over cook, the nuts will burn quickly.

Ingredients

Salad
 1 bunch kale, bite sized pieces, remove tough stems
 3-5 peaches cut into bite sized pieces
 1/2 zucchini, bite sized pieces
 1/3 cup finely chopped, toasted walnuts
Dressing
 2 tablespoons grape seed oil
 Juice 1/2 lemon
 1 tablespoon honey
 sea salt & pepper to taste

Directions

1

In a large bowl combine the kale, zucchini, peaches and walnuts.

2

In a small bowl whisk together the oil, lemon juice and honey. Season with salt and pepper

3

Drizzle the dressing over the kale mixture & serve.

4

To toast the walnuts: place walnuts in a sauté pan, heat over medium heat for a few minutes until fragrant. Be sure not to over cook, the nuts will burn quickly.

Peach Kale Salad
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