Peach season is here! The beauty of stone fruit is that it’s so incredible on its own. You don’t need to do much to a peach, yet it exudes flavor. I love the sweetness of peaches with the slight bitterness of arugula together so I created this Summer-y salad! The pistachio dukkah is a perfect compliment to the simplicity of the peaches and arugula with a touch of sweet and savory.
Peach Arugula Salad with Pistachio Dukkah
Author: Justine Colbert
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
- 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.
- In a small bowl, add dressing ingredients and mix until well combined.
- In a large bowl add the arugula and peaches and mix into dressing until well coated.
- Plate the salad and top with pistachio dukkah.
- Enjoy!
Dukkah, is a traditionally a mixture of seeds, nuts, herbs and spices and often used in Middle Eastern and Egyptian cuisine. The ingredients of dukkah vary and I find it to be a very versatile and delicious addition to many dishes. In most dukkahs, the whole spice is used and ground in with the ingredients. In this case, I made a quick one using pre-ground spices and it got the job done!
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