Guest Post by Ally of Loveleaf Co.
Hi, everyone! I’m Ally, a Boston based multimedia producer and founder of Loveleaf Co., a website devoted to the simple habit of eating one salad a day. Diana and I met a couple of years ago in Massachusetts (though, coincidentally are from the same town on Long Island, NY), produced an award winning film together, and share an obsession with real food and sustainability.
Last week, I interviewed Diana for Simply Inspired, a series on our site about women doing important things in the food and health space. I took a trip out to Diana’s farm to get some ingredients for a fresh summer salad for my site and came back with the most delicious produce: arugula, radishes, and mint. In summer salads, produce is the star of the show and this arugula salad with peaches and mint is no exception. The best part? It takes less than 15 minutes to make. Simplicity for the win!
For those of you bored with the same old salads, here are some tips for making super easy, simple, yet delicious summer salads:
LET THE PRODUCE SPEAK FOR ITSELF
You don’t need many ingredients to make a deliciously addicting summer salad. Produce this time of year is so flavorful and abundant that it doesn’t need extra frills. Easily layer flavors by mixing fresh salad greens with fruit and herbs.
KEEP THE DRESSING SIMPLE
Instead of buying packaged salad dressings, save money with this healthy alternative: a couple squeezes of lemon juice, a drizzle of olive oil, a little honey for sweetness if desired, and some salt and pepper. The brightness of the lemon will bring out the flavors of the fresh produce in a way that bottled dressing won’t.
Embrace the heat. Grilling adds a smoky dimension to salads that we don’t usually get at other times of the year. Grilled fruit, like the peaches used in this arugula salad, get a bit caramelized, which adds a contrasting sweetness to otherwise savory salads. But don’t stop there; squash, peppers, fish, meat, and even greens can be grilled to add that summery flavor too.
Top your salad with a special, quality ingredient like some roasted nuts, a bit of grass-fed cheese, a handful of berries, or a drizzle of walnut or pistachio oil. A little bit of something “fancy” can really elevate your salad without complicating it. A little goes a long way.
- 2 ripe but firm peaches, each cut into six wedges
- 1 bunch (about 5 oz) arugula
- 1 small bunch (about 8) radishes, thinly sliced
- ¼ cup loosely packed mint
- 2 oz goat cheese (optional), crumbled
- ¼ cup lightly toasted, unsalted pistachios
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ⅛ teaspoon ground cinnamon, or more to taste
- Pinch of cayenne pepper
- Salt to taste
- Prepare grill or grill pan to high heat.
- Place peach wedges on grill, coated with a bit of oil; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
- Combine lemon juice, olive oil, honey, cinnamon, cayenne pepper and salt in a large bowl, stirring with a whisk. Add arugula and mint, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and sliced radishes. Sprinkle with goat cheese crumbles (if using) and toasted pistachios.
Interested in making eating salad a daily habit? I’d love for you to join our free 7 Day Salad Reset or follow along on Instagram, Twitter, and Facebook!