Summer peach and kale salad

Have you noticed how unbelievably delicious peaches are right now? I cannot get enough of them! In my breakfast smoothies, as a snack on the go, or sliced with mango and berries for a healthy dessert...I seriously have been eating peaches multiple times a day for the past few weeks.  Today was no different.  For lunch I whipped up my own version of this salad from Rawmazing.  The ingredients are simple and fresh and perfect for a light summer day.  Enjoy!

Ingredients:

-Kale, washed & torn into bite sized pieces

-Sweet onion, sliced thin

-Fresh peaches, cubed

-Raw almonds, roughly chopped

-Unsweetened shredded coconut

Dressing:

-2 T unrefined coconut oil

-1.5 T balsamic vinegar

-1 T maple syrup

-Dash of salt and pepper 

(I doubled this amount and it made enough for 3 large salads).

Shake the dressing ingredients together in a sealed container.

Massage a Tbsp or two of dressing into the kale leaves to soften them up. You won't need much-the coconut oil will go a long way once it warms up from the touch of your hands.

Toss with the peaches, onion, and almonds.  Sprinkle the unsweetened shredded coconut on top.

Dig in.

Note: This recipe is not E2-friendly due to the added coconut oil.  I really think it adds a ton of flavor, but if you wanted to omit it and use extra shredded coconut, you could!  You might just need to add something in place of the oil to cut the straight vinegar flavor.  Tahini, ground chickpeas and water, avocado...oh the possibilities!