This recipe was born from an explosion of seasons…..winter kale refusing to trade it’s curly green tutu for a golden edged gown….spring-planted leeks peeping from beneath a shadowy green bean cave….stone fruits and tomatoes glowing like rosy summer lanterns…all plucked from the garden while whispers of an early fall tickle California mornings….
Summer Dressed Kale and Nectarine Salad
- 1 leek, diced
- 2 tomatoes, cut into small to medium chunks
- 2 nectarines or peaches, cut into small or medium chunks
- 1 1/2 cups kale, finely chopped
- 1/4 cup finely chopped basil
- crumbled goat cheese (feta would work too)
- toasted pepitas (or any nut you like)
This salad is best dressed ahead of time in order to blend the flavors. Mix first five ingredients. Reserve cheese and nuts for topping when serving. (I like to toast my pepitas in an iron skillet with a bit of honey.)
Creamy Lemon Dressing
- 1/4 cup plain kefir or yogurt
- 1 Tbsp. freshly squeezed lemon juice
- 1/4tsp. – 1/2 tsp. stevia powder (or honey to taste)
- salt and pepper
Pour dressing over salad. Top with goat cheese and roasted nuts at time of serving.
I was surprised at how much I liked this flavor combination. It was seriously hard to stop eating. So fresh….and of course, packed with phytonutrients. From the heart of a gardener to the souls of local food lovers. Enjoy!
