Peach & Kale Salad with Basil Lime Dressing

June 2023 - Lunch & Dinner

Peach & Kale Salad with Basil Lime Dressing

Just in time for peach season! This salad is sweet, tangy, fresh and full of seasonal veggies and fruit. Toasted sunflower seeds add a lovely crunch and grilled corn adds smoky and sweet flavours. Basil lime dressing is smooth with a slight zing, without taking any of the attention away from the star of the whole dish—the peaches. Each bite is sweet and refreshing—perfect for a hot summer day.

Time to make: 35 minutes
Serves: 4 people


  1. Soak the cashews in a bowl covered with hot water for 30 minutes. Drain.
  2. Toast the sunflower seeds in a small pan over medium-low heat for roughly 5–8 minutes, stirring often. Once they look slightly golden, remove from the heat and set aside.
  3. Heat the barbeque over medium heat. Lightly oil the ears of corn. Place the corn on the grill and cook, rotating frequently, for about ten minutes until the colour turns a brighter yellow and gets slightly charred. Set aside to cool. Cut the kernels off by holding a cob upright on a cutting board and using a sharp knife to cut as close to the base of the kernels as possible.
  4. Wash and chop the kale, red pepper, avocado and peaches. Transfer to a large bowl. Add the sunflower seeds and corn.
  5. Prepare the dressing. Add the cashews, basil, lime juice, olive oil, maple syrup and jalapeño to a small high-speed blender. Add a few jalapeño seeds to give the dressing a lovely little zing of heat if desired. Blend until smooth. If dressing is too thick to blend easily, add a splash of water and continue blending.
  6. Toss the salad with the dressing. Serve fresh and enjoy!

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