Peach Walnut Arugula Salad Coconut- Lemon Dressing

 

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
  1. In a medium saucepan, heat oil over medium-high heat. Add scallions, seson with ⅛ tsp. salt, and cook until browned, about 4 minutes.
  2. Transfer to a medium bowl and stir in coconut milk, mint, lemon zest and juice, soy sauce, and remaining ⅛ salt. Set aside.
  3. In a large bowl, toss arugula with peaches, melon and walnuts.
  4. Add reserved dressing and toss.
  5. Divide salad among 4 plates, sprinkle coconut over the top and serve.
 

 

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