While this weekend marked the unofficial end of summer, I still can’t help but want to gobble up all the late season fruit at the markets. For anyone looking for just a few more ways to enjoy the sweet and juicy peaches in the market right now, give this salad a try.
Last Chance Summer Salad
Kale, as many of you beauties know, comes in several varieties including a curly green kale, a Tuscan kale (or Dinosaur kale) and a less common red kale. All of these kale varieties have a relatively firm leaf and can be intimidating when you first pull them out of your grocery bag. I recommending taking a little extra time rubbing the leaves with a nice olive oil. I also find, if you cut the kale into long, thin confetti-like ribbons it makes it that much more awesome to eat raw in a salad.
Serving Size: 1 (400 calories per serving)
Ingredients
5-6 leaves curly green kale (stems removed) *
1 peach, pit removed, peeled
small bunch red grapes, sliced in half
2 tablespoons pistachios, shelled
2 tablespoons raisins
1/4 avocado, pitted, peeled
1 tablespoon good olive oil
sea salt and pepper
* New to kale? Learn how to “tame” it in a salad here.
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
Kale – Kale is a nutritional superstar and a health beauty favorite in our quest for radiant skin. It is full of antioxidant and anti-inflammatory benefits that help your body to stay vibrant and youthful.
Directions
Slice kale into long, narrow ribbons. (The thinner the better!) Toss into a bowl with olive oil. Generously massage the oil into the leaves. Season with sea salt (I like to use 1/4 teaspoon) and pepper. Toss well. Fold in peaches, grapes, pistachios, raisins and avocado. Enjoy!
Grab More
Looking for more ways to enjoy peaches this September? Give this Farm Stand Peach Smoothie a try!
