Arugula Peach Salad (Dairy Free) (Edit recipe)

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This arugula peach salad is perfect for the summer! It's made on a bed of fresh arugula and topped with juicy, ripe peaches, sliced avocado, red onion, pistachios and then drizzled with a homemade balsamic vinaigrette. This peach salad recipe is paleo, vegan, gluten free, dairy free and whole30 approved.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 4-6

Ingredients

Salad

5 cups Arugula, lightly packed
3 Peaches, sliced
0.5 Avocado, cubed
0.5 cup Roasted and Salted Pistachios, shelled
0.333 cup Red Onion, thinly sliced

Dressing

2 Tbsp Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
1 Tbsp Dijon Mustard
1 tsp Raw Honey, (omit for Whole30, sub maple syrup for vegan)
0.25 tsp Garlic Powder
0.25 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place arugula in a large salad bowl. Top with peaches, avocado, red onion and pistachios.
For the dressing, combine all dressing ingredients in a small bowl. Whisk until well combined.
Drizzle desired amount of dressing over the salad just before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	260
Fat:	14 g
Carbohydrates:	30 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	160 mg
Fiber:	1 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated for total recipe.