I just bought the most beautiful organic baby kale, nectarines, and raspberries and the first thing I decided to create was a yummy baby kale raspberry salad with nectarine balsamic dressing!
With summer coming to an end soon I’m trying to enjoy as many seasonal fruits and vegetables as I can before they are gone. Juicy nectarines and plump raspberries represent some of the best of summer’s amazing bounty of fresh fruits.
Juicy sweet nectarines are one of the tastiest stone fruits. Nectarines provide your body with flavonoids, carotenes, lycopene, potassium, and fiber. Nectarines have a beautiful sweet yellow flesh which continues to ripen even after it is picked from the tree. Nectarine’s name comes from the Greek word “nektar” which means sweet liquid.
Raspberries are one of my favorite berries. I love their tart-sweet flavor and I enjoy them in all kinds of recipes. Raspberries are renowned for their high amount of antioxidants, anti-inflammatory phytochemicals, vitamin C, manganese, and fiber which makes them a potent superfood. Raspberries are also an excellent cancer fighter.
If you’ve read my blog before you already know that I’m a passionate lover of kale! I adore kale’s earthy flavor and fantastic health benefits. Kale is such a versatile leafy green vegetable and I like to eat it raw, steamed, braised, sautéed, baked…well you get the point! To learn all of the reasons why kale is one of my top superfoods to eat on a regular basis check out my post.
I normally eat curly kale or dinosaur kale but when I found organic baby kale at the market I was intrigued and eager to try it. Baby kale is so adorable! Check out its delicate leaves and vibrant green color in this picture. What kale lover wouldn’t want to eat this!
My kale salad has everything it needs to be absolutely delectable. Juicy sweet slices of nectarine, tart-sweet raspberries, crisp delicate baby kale, and buttery crunchy pecans, combined with a creamy nectarine balsamic dressing that pulls all the flavors together and enhances them. Real fresh organic foods make all the difference in taking a recipe from good to sublime!
Making this kale salad is so easy. All you need to do is rinse the kale and fruits, make the dressing, and put it all together. I hope that you make this tasty salad before all these fantastic seasonal fruits and vegetables are gone. If you’re like me, this salad will become one of your new favorites!
For all you kale lovers what’s your favorite way to enjoy kale? If you would like to contribute to the conversation, please take a moment to leave a comment.
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Nectarine picture courtesy of Grant Cochrane.
Baby Kale Raspberry Salad with Nectarine Balsamic Dressing
Paleo, Vegan, Gluten-Free, Dairy-Free
Serves 2 Entrée-size salads or 4 side salads
6 cups organic baby kale
6 ounces organic raspberries
3 large organic nectarines
5 tablespoons extra virgin olive oil
1 tablespoon raw honey or 2 tablespoons organic coconut sugar
2 tablespoons white or dark balsamic vinegar
½ teaspoon Himalayan pink salt
½ cup sprouted or raw pecans
1. Rinse baby kale, raspberries, and nectarines gently and pat dry. Place raspberries and kale in two separate bowls and place in refrigerator to chill while you cut the nectarines and make the nectarine balsamic dressing.
2. Cut one nectarine in half, pit and place in a high speed blender. Add olive oil, sweetener of choice, balsamic vinegar, and pink salt. Blend dressing until smooth. Taste and adjust seasoning if needed. Set aside.
3. Pit and thinly slice remaining two nectarines.
4. Remove bowl of kale, add nectarine slices and toss with enough dressing to coat salad.
5. Place kale salad in serving plates or bowls and sprinkle with pecans and chilled raspberries. Enjoy immediately.
This recipe shared on Pennywise Platter Thursday, Fat Tuesday, Keep It Real Thursday, Freaky Friday, Allergy Friendly Friday, Slightly Indulgent Tuesday, Fit and Fabulous Fridays