When I was on my trip up the West Coast – past San Francisco, through the Redwoods, into Oregon, and finally near Puget Sound, Washington – there was one recipe that became a staple to all my meals. Kale, Peach, and Roasted Almond Salad was incredibly easily to make and was always bursting with flavor. To give you a little idea of where I was staying, this was the cute kitchen…
And this is a tidbit of the garden (below). Across the way from our cottage was a larger cottage with a whole lot o’ kale. Every morning we would pick it to add to our eggs, and in the afternoon and evening we’d use it for a salad. It was the perfect combination of salty and sweet – my favorite!
Keep reading to find out how to make this Kale, Peach, and Toasted Almond Salad after the jump…
Kale, Peach, and Toasted Almond Salad Recipe
1 bunch of washed kale (I used Red Russian kale)
1 Peach
Handful of roasted almonds
Handful of cherry tomatoes
1 TBSP olive oil
Sea salt
Lemon pepper
Wash and tear kale off hard stem. Chop it up if you’d like. I like mine to be torn instead of finely chopped.
Chop up cherry tomatoes and mix them with kale.
Cut up peaches. Mix peaches and almonds in with the salad.
Drizzle olive oil on top with sea salt and lemon pepper.
Enjoy! Next try Jacinda’s sweet Heart-Shaped Wedge Salad with Bacon Hearts.
