Healthy Recipes from Martine, Certified Nutrition Consultant
A big seasonal and flavorful salad is always a good idea - and I hope you give this one a try. (My full recipe below) Join me as we celebrate the end of what has been an amazing summer season. Click here to download a PDF version of the recipe!
2 ripe peaches, cored and sliced
Approximately 10-12 ounces salad of choice (I used a mix of romaine and arugula)
1/2 small red onion
1 ripe avocado - pitted, peeled and sliced
Generous handful of toasted nuts such as almond or pistachios
⅔ cup crumbled feta cheese
Handful of fresh mint leaves, roughly chopped
Extra vegetables of choice - I used carrots, mini cucumbers, and radishes because I had them in my fridge
¼ cup olive oil
¼ cup lemon juice (from about 1 medium lemon)
1 teaspoon dijon mustard
¾ teaspoon salt
¼ teaspoon pepper
Place the red onion slices in a small bowl and cover with cold water. Let it still for approximately 10 minutes to remove some of the sharp after-taste.
In a large salad bowl add your salad greens and any chopped extra vegetables you have on hand and would like to add.
Make the dressing. In a small bowl, whisk together the lemon juice and mustard. Add the salt and pepper, then slowly whisk in the olive oil.
Add about half the dressing to the salad and mix - adding a bit more sauce as needed until the vegetables are fully dressed. Drain the red onions, and scatter over the top. Do the same for the peach and avocado slices, cheese crumbles, nuts and fresh mint. Just before serving drizzle a bit more dressing over the top.
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