Today, I get to share a Magical Peach and Arugula Salad from my friend Amie Valpone’s, new book Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. Amie healed from a decade of chronic illness and her book is filled with over 200 recipes without gluten, dairy, soy, refined sugar, eggs, corn or processed ingredients. You’ll find loads of veggie recipes in this book for the entire family to enjoy!
Her delightful salad provides a big payoff for very little effort. It takes about five minutes to throw this salad together, and the combination of peppers, peaches, and arugula is simply beautiful. Serve it in a wide bowl to show off its good looks.
PrintPeach and Arugula Salad
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Category: Side Dish
- Diet: Gluten Free
Ingredients
- 10 cups arugula
- 5 medium ripe peaches, pitted and diced
- 2 yellow or orange bell peppers, diced
- 1/3 cup finely chopped walnuts (omit for nut-free)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon freshly grated lemon zest
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the arugula, peaches, bell peppers, and walnuts. In a small bowl, whisk together the oil, vinegar, lemon juice, lemon zest, salt, and pepper.
- Drizzle the dressing over the arugula mixture, toss, and serve.
Notes
Excerpt from EATING CLEAN
by Amie Valpone. Copyright © 2016 by Amie Valpone. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Nutrition
- Serving Size: Serves 6-8
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