Summer Peach Salad
When it’s 95+ degrees outside, sometimes the last thing I want to do is turn on the oven, or frankly use any kitchen item that has the potential to produce heat. I love a good roasted veg (balsamic Brussel sprouts and garlic parmesan green beans are two of my favorites!) but in the summer I need a different option, and recently that option has looked like different salad variations. Hear me out – salad does not have to be just lettuce, tomatoes, and cucumber. There are so many super tasty salads that you can make as a side dish, or even the main dish if there’s enough variety in it!
Here are a couple ways to mix up your salad game:
Try incorporating summer fruits like peaches, strawberries, or blueberries
Grill a starch and protein to add on top, like corn on the cob and chicken
Add whole grain pasta noodles for a pasta salad/green salad combo
Mix up your cheeses – feta, fresh mozzarella, bleu cheese
Incorporate a grain or starch for a more energizing salad – roasted chickpeas, quinoa, black beans, pasta noodles, corn
Make a homemade vinaigrette or yogurt based Ranch
Use nuts or seeds like pistachios, walnuts, or sunflower seeds for an extra crunch
Below is one of my husband and I’s current favorite salads. Give it a try and let us know what you think!
Ingredients
Salad:
5 oz container of arugula
4 peaches, sliced
½ - 1 c. Fresh mozzarella balls/pearls
½ c. pistachios, shelled
¼ c. fresh basil, sliced
Balsamic vinaigrette:
¼ c. balsamic vinegar
¼ c. olive oil
~1 T honey
½ T Dijon mustard
1 clove minced garlic
Salt and pepper, to taste
Directions:
Combine all vinaigrette ingredients into a small mason jar. Shake well and set aside while you prep the rest of the salad
Place arugula into a large salad bowl. Top with the sliced peaches, fresh mozzarella pearls, pistachios, and sliced basil leaves. Feel free to try other nuts like walnuts or slivered almonds
Toss the dressing with the salad, or serve with the dressing on the side
Serve this alongside your favorite summer dish! Enjoy!