Fruits make the perfect healthy salad for summer. This is a great one. This tasty kale salad has 3 different fruits in it: roasted peaches, pears, and strawberries!
Fresh fruits bring an interesting contrast in term of texture and savor to your green and healthy baby kale salad. Top it with avocado, labneh or chunks of feta and a delicious dressing for extra favor. Yum !
If you want to save more time for this healthy salad recipe, use fresh peaches instead of roasted ones.
This kale salad is easy and a perfect dish to share with friends and family during the summer season ! I make it often as a side dish too !
And the combination is just perfect.
Top Tip about Labneh or vegan Riccota
I’ve discovered Labneh when I arrived in the Middle East. It’s everywhere so you can not miss it. It is made from a very simple process. They use natural yogurt (goat) and drain it for at least 24 hours. That’s it! And you can find goat’s Labneh in your organic shop. Peninsula Farms produces some that are 100% natural. It’s a great addition to your salad for a vegetarian option.
Or you could opt for some crumbled vegan ricotta and make your own. Check my absolute favorite and easy creamy vegan almond ricotta.
Healthy kale salad and…
Fresh, fruity, easy and summery !
If you make it
If you make the best kale salad, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
THE BEST KALE SALAD
INGREDIENTS
SALAD
- 1 avocado cubed
- 11 goat Labneh balls or ½ cup of crumbled vegan ricotta
- 3 cups baby kale
- ½ pear, sliced and chopped
- 3 strawberries, finely sliced
- 3 peaches, sliced into quarters
- 1 drizzle of balsamic vinegar
- 1 tbsp coconut flakes - (for topping)
- Himalayan salt & freshly ground pepper to taste
DRESSING
- 1 tbsp fresh dill, chopped
- ½ cup extra virgin olive oil - (first cold pressed)
- ¼ cup balsamic vinegar
- 2 tbsp apple cider vinager
- 1 tbsp maple syrup
INSTRUCTIONS
SALAD PREPARATION
- Preheat oven to 195°C (fan).
- Slice each peach into quarters. Line a baking tray and place the peaches on it. Drizzle them with balsamic vinegar. Then, place into the oven for 30-35 minutes.
- When peaches are roasted, place them on the side to cool down.
- Meanwhile, slice pear and strawberries and place them in a large salad bowl.
- Clean the baby kale with clear water and remove the ribs (only if it is hard). Shred it a bit and dry it with kitchen paper. Add to the salad bowl.
- Add the Labneh balls to the salad bowl too (if you go for crumbled vegan ricotta, add it along with the avocado on top of the salad). Stir it well. Finally, add the peaches. Mix again.
DRESSING
- Place all ingredients in a bowl and whisk it all together.
- Add the dressing to the salad and stir to coat. Serve topped with avocado cut into cubes and sprinkled with coconut flakes.
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