Arugula Peach Salad (Dairy Free)
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.
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 264 |
| Fat: | 14 g |
| Carbohydrates: | 30 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 234 mg |
| Fiber: | 1 g |
| Sugars: | 18 g |
| Calculated for total recipe. | |
by bakeitpaleo
Serves: 4-6
Ingredients
Salad
- 5 cups5 cups5 cups Arugula, lightly packed
- 333 Peaches, sliced
- 0.50.50.5 Avocado, cubed
- 0.5 cup0.5 cup0.5 cup Roasted and Salted Pistachios, shelled
- 0.333 cup0.333 cup0.333 cup Red Onion, thinly sliced
Dressing
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Balsamic Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- 1 tsp1 tsp1 tsp Raw Honey, (omit for Whole30, sub maple syrup for vegan)
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
- 0.25 tsp0.25 tsp0.25 tsp Salt
Process
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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