Take time to enjoy the succulent moments of the summer while they are ripe for the picking. This salad is a special treat with a fruit of the season: peaches! Still in season in August, peaches provide powerful doses of beta carotenes, improving eye health and blood circulation. Containing high doses of fiber and potassium, peaches can be a help to the kidneys, which clears out toxins in our system. Peaches are also a rich source of vitamins and minerals, including vitamin C, K and A along with calcium and magnesium—good for the active muscles used in summer. The coconut milk adds a healthy dose of Omega 3-6 and 9 so your brain stays sharp and your mood is level. Dig into this sweet taste of summer and be well!
Peach and Arugula Salad with Coconut-Lemon Dressing
3 tablespoons vegetable oil
4 large scallions, thinly sliced
¼ teaspoon kosher salt, divided
¼ cup plus 2 tablespoons unsweetened coconut milk
3 tablespoons chopped mint leaves
2 teaspoons finely grated lemon zest from 1 lemon
2 tablespoons lemon juice
1 tablespoon soy sauce (use tamari for gluten free)
5 ounces arugula (10 cups)
4 peaches, pitted and sliced
2 cups honeydew melon, cut into 2” chunks
½ cup toasted coconut flakes
Heat oil over medium-high heat. Add scallions, season with 1/8 tsp salt, and cook until browned, about 4 minutes.
Transfer to a medium bowl and stir in coconut milk, mint, lemon zest and juice, soy sauce and remaining 1/8 tsp salt. Set aside.
Toss arugula with peaches and melon in a large bowl. Add reserved dressing and toss.
Divide salad among 4 plates, sprinkle coconut over top and serve.
Serves: 4, Per Serving – Calories: 149; Carbohydrates: 14g; Protein: 2g; Fat: 11g; Sodium: 500mg; Fiber: 3g
O Magazine: August, 2016