Summer Kale Salad with Blueberries

• servings: 4 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

1 large bunch of kale (any variety)

1 teaspoon olive oil

1/4 teaspoon salt

1/2 cup blueberries (fresh)

1/2 cup strawberries (sliced)

1 large peach (sliced)

3/4 cup pecans

4 ounces goat cheese (creamy)

1/2 cup blueberries

2 tablespoons water

3 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/3 cup olive oil

Grilled Shrimp

Directions

Make the Dressing First

Place the 1/2 cup of blueberries into a saucepan with the water and place it over medium high heat.

Stir, crushing lightly with a spoon, until bubbly and the juices have released. About 5 minutes.

Add to a blender with Dijon, Balsamic, and salt. Puree.

Add the olive oil and pulse until just combined. Taste and add salt as needed. Chill until ready to serve.

Assemble the Salad

Wash and dry the kale, then remove the stems. Chop into 2" pieces and place in a large bowl.

Drizzle the kale with 1 teaspoon of olive oil and 1/4 teaspoon of salt. Massage them into the kale for 2-3 minutes or until the kale has darkened slightly in color and is less stiff. Set aside.

Slice the strawberries and peach.

Add a 2 tablespoons of dressing to the kale and toss to coat.

Add the blueberries, strawberries, peach slices, and pecans to the top of the kale. Break goat cheese across the top.

Top with another drizzle of dressing and serve.

Nutrition

• Calories: 430 kcal
• Total Fat: 39 g
• Saturated Fat: 8 g
• Unsaturated Fat: 29 g
• Cholesterol: 13 mg
• Sodium: 418 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 4 g
• Total Sugars: 11 g
• Protein: 8 g