Peachy Summer Salad
Quick Notes:
Prep time: 20 mins
Cooking Time: 12-15 minutes
Serves: 4
Allergens: GF / VG
Ingredients:
2 large handfuls of mixed baby lettuces
1 large yellow peach, sliced
1 large white peach, sliced
Crumbled goats cheese
Red onion, thinly sliced
A handful of raw walnuts
Dash of maple
5 basil leaves
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove of garlic, smashed
A handful of fresh basil, torn
Salt + pepper, to taste
(Combine ingredients for dressing in a small mason jar, whisk and set aside)
How to make the salad:
Pre-heat oven to 300°F
Mix walnuts with maple syrup, place on a baking tray lined with parchment paper, bake for 12-15 minutes or until golden. Check halfway, turn if required. Set aside to cool.
Combine all salad ingredients in a bowl, add cooled walnuts, and dressing to serve.
Enjoy, alfresco, with friends, sunshine, and a glass of chilled rosé (optional).
Notes: This salad is the perfect addition to any main meal - I especially like it paired with 100% pasture-raised lamb chops cooked on the grill. Alternatively, it makes a delicious standalone meal with a loaf of fresh sourdough, and pairs perfectly with a light french rosé. It’s gluten-free, super-quick to prepare, and can be made ahead of time (just set the dressing aside in a mason jar and drizzle prior to serving).
Meet Elisa
As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.
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