Peach Cucumber Salad
Ingredients
- 2 large peaches, cubed
- 3-4 cups fresh arugula
- 1 cup blueberries
- 2 medium Persian cucumber, sliced
- ½ cup feta or ricotta salata, crumbled for vegan chickpeas can be used
- 2 tbsp parsley
- ½ cup Lemon Vinaigrette
Instructions
- In a large serving bowl combine the diced peaches, sliced cucumber, blueberries, and feta. Just before serving toss the arugula.
- In a jar with a lid or measuring cup combine the lemon juice, dijon, honey, olive oil, salt and pepper. Shake or whisk together the vinaigrette until well combined. Pour the vinaigrette over the salad and gently mix everything together. Taste for seasoning and garnish with chopped parsley
- Serve or cover and refrigerate the salad until ready to serve.
- Keep refrigerated and enjoy within 1-2 days. Once you add arugula with the vinaigrette consume within a day, though its good for 1-2 days but the salad will not look very appealing the longer it sits.
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