Peach and Avocado Kale Salad with Ginger Almond Vinaigrette

5 from 1 vote

Peach and Avocado Kale Salad with Ginger Almond Vinaigrette

A sweet, tangy and toasty blend of peaches, avocado and almonds adorn this healthy and summery kale salad. Enjoy alone as a light meal, or add grilled chicken or seafood.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings: people

Calories: 280kcal

Author: Michelle Miller

Ingredients

Kale Salad

1 bunch Lacinato kale also called dinosaur or Tuscan kale
1 peach ripe
1 avocado ripe
1/3 cup almonds sliced or slivered, toasted

Dressing*

3 tablespoons red wine vinegar
2 tablespoons almond butter
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons ginger fresh, finely grated
sea salt pinch

Instructions

Destem the kale. They are particularly large and tough in this variety of kale.
Chop the kale and place in a large salad bowl.
Mix together all the dressing ingredients. I like to do this in a blender, but if you prefer not to get yours dirty, just mix well with a small whisk.
Massage the dressing into the kale well. Refrigerate the dressed kale for up to a day. I like to make it several hours before serving for the best taste and texture -- letting it "marinate" a few hours softens the kale.
Right before serving (within an hour), add finely sliced peaches and avocado, and top with toasted almonds.

Notes

*This dressing recipe makes more than I think is necessary. I prefer about ¾ of this recipe on the salad, but know that many people like more dressing than me. Start with less and add more if necessary for your tastes.

Nutrition