Salad With Summer Peaches, Fresh Kale, Toasted Almonds and a Balsamic Vinaigrette

Photo by Wikipedia.org
Peach Flower, Fruit, Seed, and Leaves as Illustrated by Otto Wilhelm Thome (1885)
Peach Flower, Fruit, Seed, and Leaves as Illustrated by Otto Wilhelm Thome (1885)

One reason I look forward to peach season is being able to make this recipe. This year, the peaches are abundant, sweet, juicy, and dense. Take advantage and find ways to include them in your recipes and meals, even if it's just biting into a whole one and letting the juice roll down your arms. This salad is always a hit, perhaps because we're naturally drawn to its variety of flavors, textures, colors, and shapes. Variety is the most significant reason we choose something to eat!

Salad With Summer Peaches, Fresh Kale, Toasted Almonds and a Balsamic Vinaigrette

6 Servings

3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
Salt and Pepper to taste
 
6 Handfuls of fresh Kale (or other greens), washed, tough stems removed, and torn into bite-sized pieces
2 Cups Fresh Sliced Summer Peaches and/or any seasonal Berries
2 Ounces toasted slivered Almonds
½ Sweet Onion, peeled and sliced
 
In a large bowl, add the olive oil, vinegar, salt and pepper. Whisk together. Add the kale, onion, almonds, and peaches and toss together. Serve immediately.