Is it just me, or is eating a salad outside on a sunny day one of the best things in life? Seriously, I think it’s pretty great. I think this salad is just perfect! It’s got sweet, salty, sour, and bitter. Maybe it was the beautiful sunshine or just that it was my first big huge salad since the weather warmed up… I can’t eat a salad when it’s cold out.
Have you ever grilled fruit before? I love it. The flavors get sweeter and it melts in your mouth. Nectarines, peaches, pineapple…. Try it! And then toss it on a salad. Like this one. Then, eat it in the sunshine.
- 1 bunch dino kale (or any kale), cut into strips
- 2 nectarines, sliced off the pit
- 1/2 cup blackberries
- 1 green onion, sliced thinly
- 1/4 cup slivered almonds (or whole, and chop them up yourself)
- 2 tsp sunflower oil
- 2 tsp mirin
- 2 tsp brown rice vinegar
- 2 tsp umeboshi vinegar
- 1/2 tsp sea salt
Whisk together dressing ingredients and pour over kale. Stir to combine and massage to help dressing sink in. Place in refrigerator for a half hour.
While kale is in the refrigerator, start grill and get it up to medium high heat. Sprinkle nectarine slices with a pinch of sea salt. Place on hot grill and grill for 3-5 minutes, until tender and has slight grill marks. Remove from grill.
Heat dry skillet over medium heat. Pour in almonds and toast, stirring so they don’t burn. Remove from heat once almonds are fragrant and golden.
Remove kale from refrigerator and put into salad bowls. Top with fruit and garnish with green onions and toasted almonds. Serve and enjoy.