• 2 bunches of kale, chopped
  • 4 tbsp olive oil, divided
  • ½ lemon, juiced
  • 5 peaches, divided
  • 2 tbsp raw apple cider vinegar
  • ½ inch grated fresh ginger
  • 1 date, pitted
  • 1 cup fresh blackberries, washed
  • ½ red onion, sliced lengthwise
  • ¼ cup toasted pepitas
  1. Add the chopped kale to a large bowl and drizzle with 1 tablespoon of olive oil and the lemon juice. Massage with your hands for 2-3 minutes or until the kale starts to wilt slightly. Set aside.
  2. Next, prep the peach vinaigrette: Chop one of the peaches into small pieces, and add to a food processor or blender. Add 2 tablespoons of the olive oil, the apple cider vinegar, ginger, and the date. Blend until smooth and set aside.
  3. Preheat the BBQ grill on high. Slice the remaining four peaches into wedges and toss with the remaining 1 tablespoon of olive oil in a bowl. Add to the preheated grill and grill the peaches for 2-3 minutes per side.
  4. To serve, place the grilled peaches, blackberries, red onions, and pepitas over the massaged kale. Toss well, then pour the peach vinaigrette on top. Enjoy!