Summer Harvest Salad with Peach Lemon Thyme Vinaigrette
Ingredients
- 1/2 cup canned white beans, marinated in 1/4 cup red wine vinegar, 1 tablespoon swerve, coconut sugar or maple syrup, salt, and pepper for 15-20 minutes
- 1 small bunch lacinto kale, chopped, drizzled with 1/2 teaspoon EVOO and juice of 1 lemon, and massaged for 15-30 seconds until tender
- 2 cups sunflower greens
- 1 English cucumber, spiralized
- 1 red heirloom tomato, sliced
- 1/2 cup golden cherry tomatoes
- 1 peach, sliced
- 1 ear of sweet corn, boiled and removed from cob
- 1/2 cup peas
- 1/2 cup snap peas, halved
- 1/4 red onion, thinly sliced
- 1/4 cup candied or toasted pecans
- 1/4 cup fresh mint, chopped
Vinaigrette
- 2 tablespoons peach jam
- 2 tablespoons balsamic vinegar
- 2 tablespoons champagne vinegar
- 2 tablespoons olive oil (optional)
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- 1 garlic clove, pressed
- 1 fresh lemon thyme, chopped
- 1/2 teaspoon salt and pepper
Preparation
Get your beans marinating and massage your kale!
Add all ingredients for salad to serving bowls.
Whisk together ingredients for vinaigrette and season to taste.
Drizzle dressing over salads and toss to combine!
Notes
This recipe serves 2 large salads or 4 appetizer salads.
