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Lilly’s Table

 
 
Herb Stuffed Peaches
Summer Squash Pancakes
© Lillys-Table.com Photo of Stone Fruit, Kale & Beet Slaw
 

Tags: Gluten-Free Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Stone Fruit, Kale & Beet Slaw

from Herb Stuffed Peaches, Summer Squash Pancakes with Beet, Peach & Kale Slaw, the Week of July 29, 2012.
View the previous or next recipe for this meal.

This tangy creamy toss of vegetables is a bit sassy & gently sweet as shredded beets are intwined with finely minced kale and slices of sweet peaches, nectarines, apricots or cherries- whichever fruit is sweet and plentiful.

Ingredients

  • ½ cup plain yogurt
  • ½ tablespoon honey
  • 1 tablespoon white wine vinegar, or apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • ½ bunch kale, finely minced, about 2 cups
  • 1 lb beet
  • 1 lb nectarine, or peaches, apricots or other stone-fruit
  • ½ teaspoon salt
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

Whisk together the vinegar and honey until it is smooth and dissolved. Fold in the plain yogurt. Drizzle in the olive oil while whisking rapidly. Season with salt and pepper. Taste. Adjust any flavors as desired. Finely mince up the kale and fold in with the dressing.

Trim the ends and peel the beet(s). Shred with a grater or even in a food processor. Fold the shredded beets in with the kale. Finish with slices of the stone fruit tossed in gently.