Grilled Kale Salad With Peaches And Ricotta – a delicious recipe with Olive Oil, Balsamic Vinegar, Honey, Salt, Fresh Ground Pepper, Peaches. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a medium-sized bowl whisk together 3 tablespoons of olive oil, balsamic and honey and season to taste with salt and pepper. Toss with the peaches and set aside.
2
Heat your grill or grill pan to high. Use remaining olive oil to brush on the kale leaves. When grill is hot, place the leaves on, turning once, until crispy and charred around the edges (about 2 minutes). Transfer to a cutting board to cool. When cool enough to handle, slice the large center stems away from the tender leaves and discard the stems (or save for stock).
3
On a serving dish, place a few tablespons of ricotta, 2 kale leaves, and a spoonful or two of peaches. Drizzle any remaining vinaigrette from the peach bowl on top of the salad. Season with a bit of salt and fresh ground pepper to serve.
4
Recipe adapted from Bon Appetit.
373
kcal
Calories
25
g
Fat
27
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 Tablespoons Olive Oil, Divided, 3 Tablespoons Balsamic Vinegar, 1 teaspoon Honey, 1 pinch Sea Salt, and more.
Yes, Grilled Kale Salad With Peaches And Ricotta falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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