Peach Vinaigrette Kale Salmon Salad


PEACH SEASON IS HERE HONEY. I honestly didn’t know it was peach season until I received my Hen House CSA bag today. These ripe & juicy peaches doubled as a salad topping and a vinaigrette marinade. I drizzled the marinade over some salmon filets, popped them in the oven, and served it over a bed of baby kale, butter lettuce, and more sliced peaches – it was divine.


  • 2 peaches, chopped
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp water
  • Salt, to taste
  • 1 tsp chives, chopped (plus more for garnish)
  • 1 clove garlic
  • 1/4 shallot
  • Baby kale + butter lettuce (or any salad base of your choice)
  • 1 or 2 salmon filets

Preheat oven to 450 F

  1. For Vinaigrette Sauce
  2. Combine 1 chopped peach, vinegar, oil, water, pinch of salt, garlic, shallot, and chives into a food processor or blender. Blend until fully mixed.
    For Salmon
  3. On a greased pan, salt each piece of salmon and drizzle peach vinaigrette sauce over each filet. Bake for 12-15 minutes until fully cooked.
  4. Serve salmon over a bed of kale, butter lettuce and sliced peaches. Use remaining peach vinaigrette sauce as a dressing.

Enjoy! xx

Food Gal Al


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