Summer Peach & Blueberry Kale Salad
**Ingredients:
- 1 bunch kale, de-stemmed and chopped
- 2 fresh peaches, pitted and chopped
- 1 cup blueberries
- ½ lemon (for massaging kale)
- 2 medium lemons (for dressing)
- 4 tsp honey
- 1 tsp virgin olive oil
- 1 splash light-tasting olive oil
- ¼ cup pepitas (toasted)*
- Cracked black pepper, to taste
**Directions:
1. Massage Kale: In a large bowl, squeeze juice from ½ lemon over chopped kale along with 1 tsp virgin olive oil. Massage with hands until kale softens (2–3 minutes).
2. Toast Pepitas: In a dry skillet over medium heat, toast pepitas for 3–5 minutes until lightly golden and fragrant. Set aside.
3. Make Dressing: In a small bowl, whisk juice from 2 lemons, 4 tsp honey, and a splash of light-tasting olive oil. Add cracked black pepper to taste.
4. Assemble Salad: Add peaches and blueberries to the kale. Drizzle with dressing and toss gently to combine.
5. Top: Sprinkle toasted pepitas over the top before serving.
**Serves about 4 people as a side salad
**Estimated Calories: 150–180 calories per serving (based on 4 servings)