Grilling kale makes it crispy with a slight smoky flavor. Top with berries, nectarines, and almonds for a healthy, gorgeous, and delicious summer salad.
1/4cupextra virgin olive oil
1/4cupwhite balsamic vinegar
1tablespoonagave or honey
1tablespoonfresh lemon juice
Salt and pepperto taste
2nectarinespit removed and sliced
1. Wash the kale and set aside. In a small bowl, whisk together the olive oil, white balsamic vinegar, agave or honey, lemon juice, salt, and pepper. Liberally brush the kale leaves with the dressing, using about 2 tablespoons.
2. Heat the grill to high heat. Grill kale, turning once, until crispy and charred at edges, about 2-3 minutes. Let the kale cool to room temperature. Remove large center stems with a knife and discard. Roughly chop the kale leaves.
3. Place kale leaves in a large bowl. Add the nectarines, blueberries, raspberries, and almonds. Drizzle salad with additional dressing. Toss and serve.