This sweet, bright salad is featured in my 3 Energy Boosting Recipes post and is directly from my 21-Day Online Summer Detox: Reset to Real Food. This program is full of gluten-free, dairy-free and refined sugar-free recipes that are anything but bland diet food. This salad is both flavourful and filling and an example of how a salad can actually be a meal. Don’t be shy if you want to add more seeds!

Kale and Peach Salad
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 1 bunch of kale (stems removed)
  2. 1 peach diced
  3. 1 red pepper diced
  4. ½ red onion diced
  5. 1 grated radish
  6. 1 tbsp hemp hearts
  7. 1 tbsp pumpkin seeds
  8. 1 tbsp sunflower seeds
  1. 1 peach pitted and chopped
  2. 2 tbsp extra virgin olive oil or avocado oil
  3. 4 tbsp lime juice
  4. 3 tbsp balsamic vinegar
  5. 2 tbsp pure maple syrup
  6. 1 clove garlic
  7. 2 tbsp water
  8. 2 medjool dates
  9. pinch of Himalayan salt
  1. Place all the vinaigrette ingredients into the blender and mix until smooth
  2. Wash and dry the kale
  3. Tear the leaves into bite size pieces
  4. Add all the remaining ingredients
  5. Stir in the vinaigrette and sprinkle with hemp hearts, pumpkin seeds and sunflower seeds
  1. Remember kale salad keeps for days; so don’t be afraid to make more for leftovers.
Jessica Stopard