Peach & Arugula Salad with Balsamic Vinaigrette

A vibrant, plant-powered salad that’s bursting with flavor, crunch, and seasonal nourishment.

Ingredients (Serves 2)

For the Salad

• 2 cups baby arugula

• 1 ripe peach, thinly sliced

• ½ cup raw fennel, thinly shaved

• ¼ cup raw leeks, thinly sliced (white/light green part only)

• 2 tablespoons crushed pistachios (unsalted)

For the Balsamic Vinaigrette

• 2 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon Dijon mustard

• Pinch of sea salt

• Fresh cracked black pepper to taste

Instructions

1. In a small bowl or jar, whisk together olive oil, balsamic vinegar, mustard, salt, and pepper until emulsified.

2. In a large bowl, toss arugula, fennel, leeks, and peach slices.

3. Drizzle with the vinaigrette and gently toss to coat.

4. Top with crushed pistachios just before serving.

5. Enjoy immediately for peak freshness and flavor.

For complete nutrition information and the recipe card, click here.