Summer salads have quite an unfair advantage in the salad realm. They get the luxury of juicy fruits and bright-colored vegetables. I usually like to take my summer salads to the grill, but this one does not need much help. There is a certain simplicity and beauty here highlighted by the fresh peaches and toasted hazelnuts. A creamy tahini dressing helps loosen up the kale and really ring in this winning combo.
Feel free to add a kick with jalapeño or some extra creaminess with avocado. As always, if craving, top with a protein of choice!
HONEY TAHINI DRESSING
½ cup runny tahini
2 tbsp fresh lemon juice
1.5 tbsp honey or maple syrup
½ tsp sea salt
(water to thin—see directions)
1 large bunch lacinto or curly kale, de-stemmed and finely chopped
1/2 cup dill, finely chopped
3/4 cup hazelnuts, toasted or raw, roughly chopped
1/2 cup sliced green onions
1/2 cup radishes, finely diced
2 ripe peaches, chopped
1/2 cup vegan feta ( or any cheese of choice)
optional: avocado, jalapeño, or grilled corn
Add runny tahini and honey into a small bowl. Whisk. Add your lemon juice and whisk. Your tahini may start to seize up so start by adding 1/3 cup cold water and sea salt then vigorously whisk. Keep adding 1 tbsp water until you reach the thinness you want. Taste and adjust salt/honey/acidity and set aside while you prepare your salad.
Add chopped kale into a large salad bowl. Drizzle with a touch of olive oil and a pinch of sea salt. Massage oil into kale with your hands for just about 60 seconds.
Add in dill and toss.
Toast your hazelnuts: Add hazelnuts to a medium skillet over medium heat. Toast until golden brown and fragrant, about 5-10 minutes, stirring the nuts occasionally. Remove from heat and allow to cool.
Now add in newly toasted hazelnuts, onions, and radishes. Drizzle on the desired amount of dressing and mix well.
Add in your peaches and feta cheese and lightly toss so as not to bruise the peaches but just incorporate them.
Taste and adjust any salt or dressing amount.
Best when served day of preparation but can store in the refrigerator for up to 3 days.