Peach Arugula Salad with Pistachio Dukkah
 
 
Author:
Recipe type: Entree
Cuisine: Middle Eastern
Ingredients
  • 5 large handfuls of baby arugula
  • 2-3 yellow peaches, sliced
  • DRESSING:
  • ½ shallot, minced
  • 3 tbs lemon juice
  • 2 tsp olive oil
  • 1 tsp coconut aminos
  • ½ tsp stoneground mustard
  • ¼ tsp sea salt
  • PISTACHIO DUKKAH:
  • ⅓ cup shelled salted pistachios (if not salted, add sea salt to taste)
  • ¼ cup shredded coconut
  • ¼ tsp cumin
  • ¼ tsp coriander
Instructions
  1. Preheat the oven to 375 and place pistachios (shelled) and shredded coconut onto a baking sheet lined with parchment paper and bake for 3-4 mins. In a hand blende or mortar pestle, combine pistachios, coconut shreds, coriander and cumin and blend until fine. You can leave some pistachio chunks or ground completely.
  2. In a small bowl, add dressing ingredients and mix until well combined.
  3. In a large bowl add the arugula and peaches and mix into dressing until well coated.
  4. Plate the salad and top with pistachio dukkah.
  5. Enjoy!
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/peacharugulasalad/