Quite possibly the ultimate summer dish. I can’t tell you how many times I made this last summer with my neighbor’s fresh peaches. The sweet peaches and blueberries pair perfectly with the tangy maple dijon dressing, and the richness from the goat cheese and avocado team up with the heartiness of the grain to bring you the most balanced, satisfying side (or meal!) you could ask for. Added bonus- it’s just as good to take on a picnic the next day!
Maple Dijon Dressing:
- Juice of 4 large lemons
- 3 T. Dijon mustard
- 1-2 T. maple syrup
- 3 T. light coconut milk
- 2 t. avocado oil
- 2 bunches of fresh kale stems removed, washed, and chopped finely
- Avocado oil spray I use Chosen Foods brand
- 2 large juicy peaches
- 1 cup blueberries
- ¼ cup dried apricots
- ¼ cup chopped nuts pistachios, almonds, or pecans
- ½ avocado diced finely
- 2 oz. goat cheese crumbled
- 1-1.5 cups cooked quinoa or farro cooked according to package
Spray kale lightly with avocado oil and massage for about 1 minute until it begins to soften. Let it sit as you prepare the other ingredients.
Mix all dressing ingredients in a jar and whisk or shake to combine.
Pour half of the dressing on the kale, and toss to coat.
Mix in all the other ingredients and pour on more dressing, reserving a bit for right before serving as the kale will absorb it as it sits.
Note: Salad is good for a few days, as kale is a heartier lettuce and won’t wilt like most salad greens. Add grilled or rotisserie chicken and make it a meal!