Name: Arugula Peach Summer Salad
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 cups loosely packed organic arugula leaves (washed and dried); 1 cup mixed greens (washed and dried); 2 null peaches (sliced); 0.5 cup blueberries; 1 null medium cucumber (sliced); 1 null medium avocado (diced); 1 tbsp chopped fresh parsley; 1 tbsp fresh mint; 1 tbsp chopped pecans; 0.5 tbsp sliced almonds; 0.5 tbsp sunflower seeds; null null vegan feta; 2 tbsp lemon juice; 3 tbsp avocado oil (or extra virgin olive oil); 2 tsp tahini; 1 tsp garlic powder (or 1 garlic clove, minced); 0.25 tsp nutritional yeast (optional); null null salt (to taste); null null black pepper (to taste)

Arugula Peach Summer Salad

This refreshing summer salad features peppery arugula, juicy peaches, crisp cucumber, and sweet blueberries. It's tossed in a light lemon tahini dressing and finished with creamy avocado and crunchy nuts. Perfect for a quick, healthy lunch or a light dinner, this versatile recipe is also naturally gluten-free and fits various dietary preferences.

Instructions

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1

Make the dressing: Add all the ingredients for the dressing (lemon juice (2 tbsp), avocado oil (3 tbsp), tahini (2 tsp), garlic powder (1 tsp), [salt], and [black pepper]) in a jar or a bowl. Shake or whisk until combined.
2

Assemble the salad: Place the loosely packed organic arugula leaves (3 cups) in a large mixing bowl. Season with [salt], [black pepper], and a little bit of the dressing.
3

Add the remaining salad ingredients: mixed greens (1 cup), peaches (2), blueberries (0.5 cup), cucumber (1 medium), avocado (1 medium), chopped fresh parsley (1 tbsp), fresh mint (1 tbsp). Drizzle with more dressing. Top with your favorite nuts and seeds like chopped pecans (1 tbsp), sliced almonds (0.5 tbsp), and sunflower seeds (0.5 tbsp), and serve. Optionally, add vegan feta.