White Peach and Blueberry Kale Summer Salad

White Peach and Blueberry Kale Summer Salad

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Kale is a Four Letter Word

By Mary Ann Via
Grammy Ann here weighing in on Kale. This tough, bitter, lettuce-type stuff is getting a bad rap. It’s a four-letter word. I don’t know how people who order a Kale Salad in a restaurant are excited about it. I sure wasn’t until…
Kevin grilled some chicken and Lisa made a this Salad with her Vinaigrette dressing for her dad’s birthday.. She prepared it in a way that took out all the toughness and bitterness. She takes Kale from YUCK! to YUM! Here’s how she does it:

Massage your Leaves!

  1. Cut off the leaves from the stalk. (I like to just slice right down the stalk)
  2. Coarsely chop the leaves into bite sizes.
  3. For about 4 large leaves of kale add about 2 tablespoons of oil.
  4. With a clean hand massage the roughness to a softer more plyable texture. You will start to notice the fluffiness coming out of the leaf. This takes about 5 or 6 good rubs and you will see a difference.

White Peach and Blueberry Salad Recipe

White Peach and Blueberry KALE Salad

Seasonal salad for a great lunch or dinner
Prep Time 20 minutes
Servings 4 people


  • 1 knife
  • 1 cutting board
  • 1 salad bowl medium


  • 3-4 large leaves of kale ribs out, chopped, and massaged
  • 1 tbsp olive oil for kale
  • 1 medium white peach any peach will do
  • ¾ cup blueberries
  • ½ cup dried dates pitted, seeds out, and chopped
  • ½ cup pecans crushed


  • Take your kale, and cut out the tough and long ribs of the stalk. Chop leaves coarsely and put into a large salad bowl. Pour oil on dry leaves, and work your fingers through the leaves until they have softened. They will decrease in size to about half their size.
  • Slice peaches lengthwise and place on kale. Add blueberries, pecans, and dates to the salad. I recommend my sweet basil dressing for that perfect summer touch! Enjoy!


Adding goat cheese is a great touch but I found it doesn’t need it…nor any meat- believe it or not lol.

Sweet Basil Dressing

great addition to any summer dish!
Prep Time 10 minutes
Servings 6 people


  • 1 knife
  • 1 butcher board
  • 1 set of measuring cups
  • 1 pint mason jar with lid


  • 1 cup simple syrup (1 cup water and 1cup sugar dissolved)
  • 1 cup vegetable oil
  • 1 splash apple cider vinegar
  • 2 cups water
  • 1 pinch salt and pepper
  • 12 leaves basil Or just a handful


  • Add all ingredients from the simple syrup to the salt and pepper into a small sauce pot. Cut and chop basil and put into the pot. Bring to a light boil. Let cool.
    Pour into a mason jar. Shake and it's ready to use!
    NOTE: If you don't have simple syrup–easy! Heat up a sauce pot with 1 cup of sugar and 1 cup of water and it's done! From here you can add all your ingredients to the pot of simple syrup, stir, then into the mason jar to serve.
    NOTE: You don't have to boil the dressing if you leave it in the refrigerator for at least 2 hours or overnight. The longer this dressing sits, the more the flavors marry. Honestly, you don't have to boil it at all…yet, boiling is the way it will infuse into the oil the best 🙂

Hope you enjoy this recipe! It’s a keeper and hopefully, you will like it enough to include it in your dinner rotation.
Grammy Ann(Mary Ann Via), and Lisa Via Bryan

Check out more salads here on Farmer Franny!

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