Summer Peach Salad

 

serves 4

VINAIGRETTE

 

1 shallot, finely chopped

Kosher salt

 

1 lemon

 

2 Tbsp. white wine vinegar

 

SALAD AND ASSEMBLY

 

2 lb. mixed heirloom cucumbers, sliced into ¼”-thick wedges and rounds

 

1 English hothouse cucumber, halved lengthwise, sliced crosswise

Kosher salt

 

2 lb. yellow peaches, sliced into ¾”-thick wedges

 

6 oz. mild feta, crumbled

Freshly ground black pepper

Handful of basil leaves, torn if large

Handful of mint leaves, torn if large

1 lemon halved

3.4 cups cooked quinoa

3-5 oz salmon x 4, pre grilled and ready

VINAIGRETTE

Step 1

Place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.

SALAD AND ASSEMBLY

Step 2

Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.

Step 3

Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.

Step 4

Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.

Step 5

 

Combine with 3.5 cups cooked quinoa (mixed into the salad)

Step 5

Divide salad into 4 servings and place each 3-5 oz piece of salmon on top

 

 



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