alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Peach Salad with Herb Oil

    Share

    Peach Salad with Herb Oil

    Here’s a highly textured main course salad that screams summer. If desired, you can swap out the peaches for nectarines, goat cheese for feta, or pistachios for almonds. Also consider topping the salad with generous amounts of microgreens. If possible, look for canned chickpeas with no salt added.

    Advertisement

    2 ripe peaches, sliced into thin wedges
    3 cups (750 mL) baby spinach or other tender greens
    2 cups (500 mL) arugula 
    1 red bell pepper, thinly sliced
    1 - 14 oz (396 g) can chickpeas, drained and rinsed 
    2 oz (57 g) soft goat cheese, crumbled
    1/3 cup (80 mL) shelled unsalted pistachios, roughly chopped
    1/4 cup (60 mL) extra-virgin olive oil
    2 Tbsp (30 mL) white wine vinegar
    1/2 cup (125 mL) fresh basil
    1/3 cup (80 mL) mint 
    1/4 tsp (1 mL) sea salt

    To make salad, in large bowl, toss together peaches, greens, bell pepper, and chickpeas. Divide salad among serving plates and top with goat cheese and pistachios.

    To make dressing, place oil, vinegar, 2 Tbsp (30 mL) water, basil, mint, and salt in blender or food processor and blend until smooth. Add more oil if needed to help with blending.

    To serve, drizzle herb oil over salad.

    Serves 4.

    Each serving contains: 383 calories; 11 g protein; 22 g total fat (5 g sat. fat, 0 g trans fat); 36 g total carbohydrates (9 g sugars, 8 g fibre); 399 mg sodium

    Tips

    To remove pits from peaches and other stone fruits (except cherries) slice all the way around the fruit, starting at the stem end. Rotate each half simultaneously in opposite directions to separate and then pull out the pit.

    source: "Stone Fruits", alive #369, July 2013

    Advertisement

    Peach Salad with Herb Oil

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.