When was the last time you ate a salad that felt like a piece of art? I’m not just talking about something that looks pretty on Instagram (though this salad certainly does); I’m talking about a flavor profile so bold and unexpected that it makes your taste buds dance. Enter the Stone Fruit Salad with Collard-Peanut Pesto—a dish that’s equal parts refreshing, savory, and utterly satisfying. 🌟
Here’s the kicker: this isn’t your ordinary salad. It’s a symphony of sweet summer fruits, hearty greens, and a rich, nutty pesto that will have you questioning everything you thought you knew about combining flavors. But the best part? This recipe takes minimal time to prepare and is packed with nutrients that are perfect for gym-goers, foodies, and anyone looking to elevate their salad game.
Let’s get ready to make something unforgettable. 🥄💚
Why This Recipe Stands Out
Before we dive into the recipe, let’s take a moment to appreciate what makes this salad so special.
- Seasonal Magic: Juicy stone fruits like peaches, plums, and nectarines are at their peak in summer. Their natural sweetness pairs beautifully with the savory pesto. 🍑✨
- Nutritional Powerhouse: Collard greens bring a robust dose of vitamins A, C, and K, while peanuts provide healthy fats and plant-based protein.
- Perfect fuel for your workouts! 🏋️♀️
- Culinary Adventure: Who would have thought of using collard greens in a pesto? It’s a fun twist that adds earthiness and depth to the classic sauce. 🥬🌰
- Versatile and Flexible: This salad works as a light main course, a side dish, or even as a meal prep option for your busy week.
Stone Fruit Salad with Collard-Peanut Pesto
4
servings15
minutes270
kcalIngredients
- For the Salad:
2 cups mixed greens (e.g., arugula, spinach, or kale) 🥗 Adds a base of freshness and crunch.
2 ripe peaches, sliced thinly 🍑 Sweet and juicy.
2 plums, sliced thinly 🍒 A tart counterpoint to the peaches.
1 nectarine, sliced thinly 🍊 Offers a hint of citrusy sweetness.
1/4 cup toasted almonds 🌰 Adds crunch and healthy fats.
2 tbsp crumbled feta cheese (optional) 🧀 For a tangy, creamy touch.
- For the Collard-Peanut Pesto:
2 cups collard greens, stems removed 🥬 Packed with nutrients and flavor.
1/4 cup roasted peanuts 🥜 Brings richness and depth.
1 clove garlic 🧄 Adds a savory kick.
1/4 cup olive oil 🫒 Smooths out the pesto while keeping it heart-healthy.
1 tbsp fresh lemon juice 🍋 Brightens up the flavors.
Salt and pepper, to taste 🧂 Balances everything out.
Step-by-Step Instructions 🧑🍳
- Prep the Stone Fruits 🍑
Wash and thinly slice the peaches, plums, and nectarines.
Pro Tip: Leave the skins on for added fiber and a pop of color! ✨ - Make the Collard-Peanut Pesto 🥬
In a food processor, combine collard greens, peanuts, garlic, lemon juice, and a pinch of salt.
Blend until everything is finely chopped. 🌀
Slowly drizzle in olive oil while blending to achieve a creamy consistency. ✨
Taste and adjust seasoning with more salt or lemon juice if needed. - Assemble the Salad 🥗
In a large bowl, arrange your mixed greens as the base.
Layer the sliced stone fruits on top in an eye-catching pattern. 🎨
Scatter the toasted almonds and crumbled feta cheese (if using) for added texture and flavor. - Drizzle and Serve 🍴
Generously spoon the collard-peanut pesto over the salad.
Toss gently to combine, or leave it as-is for a more dramatic presentation.
Pro Tip: Serve immediately to enjoy the fruits at their juiciest and freshest. 🍑✨
Nutritional Information (Per Serving) 📊
- Calories: ~270 kcal
- Protein: 5g
- Carbohydrates: 15g
- Fat: 21g
Tips for Success 🌟
🍑 Choose Ripe Fruit:
Stone fruits are the stars here, so pick ones that are perfectly ripe. Too firm? Let them sit on the counter for a day or two to soften.
🥬 Blanch the Collards (Optional):
If you’re not a fan of the slightly bitter taste of raw collards, blanch them in boiling water for 30 seconds and then dunk them in ice water before making the pesto.
🥜 Peanut Swaps:
If peanuts aren’t your thing, try almonds, cashews, or sunflower seeds. They’ll bring a different twist to the pesto.
Variations and Dietary Swaps 🌀
- Vegan Version: Skip the feta and replace it with a sprinkle of nutritional yeast for a cheesy, umami flavor.
- Low-Carb Option: Swap the stone fruits for grilled zucchini or roasted red peppers.
- Nut-Free: Use pumpkin or sunflower seeds in place of peanuts for a similar creamy texture.
- Protein Boost: Add grilled chicken, shrimp, or tofu to turn this into a complete meal.
Why You’ll Love This Recipe ❤️
This Stone Fruit Salad with Collard-Peanut Pesto isn’t just a recipe—it’s an experience. The sweet, tangy fruits pair perfectly with the nutty, earthy pesto, creating a flavor explosion that’s refreshing, satisfying, and oh-so-unique. Plus, it’s quick to make, nutrient-packed, and adaptable for every dietary need.
FAQs About This Recipe 🤔
Q: How long does the pesto last in the fridge? 🥬
A: Store it in an airtight container for up to 5 days. Add a thin layer of olive oil on top to keep it fresh.
Q: Can I use frozen fruit? ❄️
A: While fresh is best, frozen fruit can work in a pinch. Just let it thaw and drain excess liquid before adding to the salad.
Q: What can I do with leftover pesto? 🌱
A: Use it as a sandwich spread, pasta sauce, or dip for veggies. It’s incredibly versatile!
Conclusion: Your New Go-To Summer Salad 🌞
Ready to impress your taste buds (and your guests)? This Stone Fruit Salad with Collard-Peanut Pesto is a true showstopper. Perfect for a post-workout meal, a summer potluck, or a quick weeknight dinner, it’s as versatile as it is delicious.
If you try this recipe, let us know in the comments below! Don’t forget to save, share, and tag us when you post your beautiful creation. Happy cooking! 🥗✨
