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.
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.