---

Ingredients

• 1 tablespoon agave or honey
• 1/3 cup sliced almonds
• 1 cup blueberries
• 1/4 cup extra virgin olive oil
• 1 bunch kale
• 1 tablespoon fresh lemon juice
• 2 nectarines, pit removed and sliced
• 1 cup raspberries
• Salt and pepper, to taste
• 1/4 cup white balsamic vinegar

---

Ready In 13 Minutes

Servings: 4

---

Cooking Instructions

---

Step 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.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 2

• Heat the grill to high heat. Grill kale, turning once, until crispy and charred at edges, about 2-3 minutes.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 3 minutes

---

Step 3

• Let the kale cool to room temperature.
• INGREDIENTS:
  

---

Step 4

• Remove large center stems with a knife and discard. Roughly chop the kale leaves.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 5

• Place kale leaves in a large bowl.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 6

• Add the nectarines, blueberries, raspberries, and almonds.
• INGREDIENTS:
  

---

Step 7

• Drizzle salad with additional dressing. Toss and serve.

---