Stone fruit includes peaches, nectarines, plums and cherries as well as special varieties of stone fruits like “dino-eggs”, “sweet saturns,” and more! The benefit of the stone fruit in this salad is that it creates a lovely sweet salad for the summer. Stone fruit are found in any basic grocery but are especially nice from the farmer’s market, picked fresh.
Makes 2 entrée servings or 4 side servings.
2 cups baby arugula
4 cups mixed greens
2 cups mixed stone fruit (peaches and plums or cherries and nectarines), sliced thin
1 Hass avocado, diced (or Reed)
4 tablespoons walnut pieces
1/3 cup balsamic vinegar
1 cup extra virgin cold pressed olive oil
2 tablespoons raw honey, agave, or 2 drops stevia
1 teaspoon Sea salt
2 tablespoons Italian seasoning, dried
Begin by blending the dressing ingredients in a basic blender or with an immersion blender. Blend well until completely emulsified or well combined. Remove from the blender and store in the refrigerator until ready to use. This recipe will save in the refrigerator for up to 10 days.
Prepare the salad by gently cleaning the leaves, and drying them out completely. In a mid-sized mixing bowl toss together the mixed greens and arugula. Plate greens by spreading them evenly over each plate, creating side portions or entrée portions accordingly. Then in a small mixing bowl toss together the stone fruit slices with 2 tablespoons of the dressing.
Arrange the stone fruit over the top of each salad evenly. Now take the diced avocado and top the stone fruit with the diced avocado. Sprinkle salad with the walnut pieces. Enjoy this salad as an easy starter dish or as an entrée. If enjoying as an entrée you may even elect to add a scoop of steamed quinoa to the top of each.
One whole peach is only 37 calories on average, making the peach a low calorie source of b vitamins, vitamin K which is essential for healthy blood and Vitamin E, promoting healthy hair skin and nails.