A kale salad that showcases the flavor of fresh summer peaches.
I’ve never met a salad I didn’t like. They’re so versatile and, if you make them right, fulfilling. To keep from getting bored I like to switch up my greens (or sometimes leave them out completely, like in this beet salad or this potato salad.)
One of my favorite greens for a salad bed is massaged kale. When I have my act together (which happens occasionally) I will wash, chop and massage a big bowl of kale as soon as I get it home from the market. It’ll keep nicely in the fridge for about 4 days, which means it’s available to be tossed into a bowl and made into an easy lunch. This is key.
Because lunch is haaard.
Lunch always always always sneaks up on me. I go from fine to famished in a flash. And if I don’t have something healthy like this kale at the ready I will raid my cabinets for whateverjustgivemefood (and it’s usually not optimal health-wise.)
If you’ve never massaged kale before and are skeptical about whether or not it could really make that much of a difference, here’s a visual for you.
Spend a few minutes massaging your kale and you get softer, easier to chew greens that maintain all the health benefits of being raw. Unlike some human massage partners, the kale returns the favor. By massaging your internal organs.
I massage my kale while the leaves are still moist from washing, add a little salt to the bowl and rub the leaves between my fingers for about 3 minutes. Then I rinse the salt off. I’ve also seen videos where the cook massages bare kale and where it’s massaged using the salad dressing.
So that’s a lot about the greens but the peaches are the headliner here. And for good reason. Those sweet, juicy bits of peach flesh elevate this salad from average to extraordinary and make a great complement to the red onion.
I probably don’t need to say this…but I will. I’ve been dressing this kale salad with my Roasted Sun Gold Vinaigrette. It fairly bursts with flavor. I highly recommend it.
- 2 bunches of kale I use lacinato but curly works, too.
- 2 peaches
- 1/4 of a red onion sliced in thin "rainbow" slices
- 1/4 cup shelled unsalted pistachios crushed
- Wash, chiffonade and massage kale (more details in post.)
- Halve peaches and remove their pits.
- Slice peaches on the thin side so you get about 6 slices from each half.
- Remove peach skin, if desired.
- Combine kale and peaches in a large salad bowl.
- Add onions.
- Toss and top with pistachios.