Last week, I posted on my Instagram about this amazing Peach Arugula salad we had.
It was the perfect end-of-summer hurrah, and I couldn't have been more pleased.
I like to cook seasonally, and thankfully since I live in the South, my favorite fruits and veggies are "in season" a bit longer than in other areas. I am grateful as peaches hold a special place in my heart, and I was wanting to do something more than my typical Peach Walnut Tarte or Peach Cobbler Pancakes.
Add in the fact that our garden had a few greens left that the local deer didn't destroy, and this gal was some kind of happy.
This salad is super easy and so damn delicious. We are a family of six-- we have four sons. So anything that they devour without 1,000 questions of "What is this?" and "Do I have to eat it?" is a win in our book.
Peach Arugula Salad
What You Need:
1 package Organic Girl Arugula
4-5 ripe medium Organic Peaches, pitted + thinly sliced
2 Organic Yellow Bell Peppers, diced
1/3 c Toasted Organic Walnuts, chopped
1 can Organic Northern Beans, drained and pan seared.
2 tbsp Organic Avocado Oil
2 tbsp Organic Balsamic Vinegar
1 tbsp Organic Lemon Juice (freshly squeezed is best)
pinch of freshly grated Lemon Zest
pinch of sea salt and pepper to taste
Make it Work:
Combine the Arugula, Peaches, Bell Peppers, Beans and Toasted Walnuts in a large bowl. Set aside.
In a small bowl, whisk together the Avocado Oil, Vinegar, Lemon Juice + Zest,
salt + pepper.
Drizzle the dressing over the Arugula mixture, gently toss, and serve. Enjoy!
Be Healthy. Live Beautifully