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+ servings

Summer Kale Salad

Massaged kale is topped with fresh nectarines, tomatoes, corn and smoked almonds for a light and refreshing salad that's perfect for entertaining or prepping for lunches!
Prep Time20 mins
Total Time20 mins
Course: Salad
Servings: 4
Calories: 280kcal

Ingredients

For the Salad

  • 2 bundles lacinato kale stems removed and chopped
  • 2 nectarines pitted and diced
  • 1 cup corn kernels fresh or frozen and defrosted
  • 1 pint cherry tomatoes halved
  • 1/2 cup smoked almonds chopped (see notes)
  • 1/4 cup crumbled vegan feta optional

For the Lemon Basil Tahini Dressing

  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 4 basil leaves finely chopped
  • salt to taste
  • water to thin

Instructions

  • In a small bowl, whisk together the ingredients for the dressing until smooth. Add salt to taste and water as need to thin. I end up using about 4-5 tablespoons water.
  • Place the chopped kale in a large bowl then pour the dressing over top. Using your hands, massage the dressing into the kale leaves until the kale starts to slightly wilt and is completely coated with dressing.
  • Top kale with nectarines, corn, tomatoes, feta and almonds. Serve immediately or store sealed in the refrigerator for up to 2 days.

Notes

To make your own smoked almonds, preheat the oven to 325°F then line a baking sheet with parchment paper. Place the almonds in a bowl then pour in the high heat oil. Toss until evenly coated with oil and sprinkle with smoked paprika and salt. Stir again to combine. Bake in the oven for 20-25 minutes, until dark brown and fragrant. Set aside to cool before chopping.

Nutrition

Calories: 280kcal | Carbohydrates: 27g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 198mg | Potassium: 635mg | Fiber: 6g | Sugar: 11g | Vitamin A: 943IU | Vitamin C: 34mg | Calcium: 127mg | Iron: 2mg