Padma Lakshmi’s Kale Salad with Peach Vinaigrette

Ingredients

Salad

• 2 bunches kale, stems removed
• 1/2 red onion, diced
• 1 ripe peach, pitted and chopped

Peach Vinaigrette

• 1 ripe peach, pitted and chopped
• 2 tbsp raw apple cider vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp water
• 1 tbsp honey (optional)
• 1/4 teaspoon salt

Instructions

1. To prepare the dressing, combine the chopped peach, vinegar, oil, water, honey (if using), and salt in a blender, and blend until completely smooth.
2. Rip the kale into small pieces, and then use your hands to massage the dressing into the leaves until they are tender and slightly wilted. Toss in the red onion and chopped peach, and allow the salad to marinate for 30 minutes before serving. Save any leftover salad in a sealed container in the fridge for up to 3 days.

Recipe Notes and Variations

• If the peach you’re using for the vinaigrette is very sweet, you may not need the honey at all.
• Sauces like vinaigrettes and salsas are great ways to use up fruits like peaches or mangoes that are slightly overripe and might be slightly too soft & squishy to use elsewhere.