Peach Walnut Arugula Salad Coconut- Lemon Dressing
Prep time
Total time
Recipe type: Salad
Serves: 4
Ingredients
- 3 Tbsp grapeseed oil
- 4 large scallions, thinly sliced (about 1½ cups)
- ¼ tsp. kosher salt, divided
- ¼ cup plus 2 Tbsp unsweetened coconut milk
- 3 Tbsp. Chopped mint leaves
- 2 tsp. finely grated lemon zest
- 2 Tbsp. lemon juice
- 1 Tbsp. soy sauce
- 5 ounces arugula ( 8-10 cups)
- 4 Palisade peaches
- ¼ cup chopped walnuts
- 2 cups honeydew melon, cut into 2" chunks
- ½ cup toasted coconut flakes
Instructions
- In a medium saucepan, heat oil over medium-high heat. Add scallions, seson with ⅛ tsp. salt, and cook until browned, about 4 minutes.
- Transfer to a medium bowl and stir in coconut milk, mint, lemon zest and juice, soy sauce, and remaining ⅛ salt. Set aside.
- In a large bowl, toss arugula with peaches, melon and walnuts.
- Add reserved dressing and toss.
- Divide salad among 4 plates, sprinkle coconut over the top and serve.