Peach Arugula Salad

Peaches are so ripe and juicy right now, the perfect time to make this easy, delicious arugula salad you can whip up in minutes! Topped with yellow bell peppers, walnuts and a simple balsamic vinaigrette.

Peaches are so ripe and juicy right now, the perfect time to make this easy, delicious salad you can whip up in minutes!Peach Arugula Salad

This peach arugula salad is perfect for a hot summer day. Other salads I love are Summer Tomato Salad, Chopped Wedge Salad and Grilled Peach and Watermelon Burrata Salad.

Peaches are so ripe and juicy right now, the perfect time to make this easy, delicious salad you can whip up in minutes!

I’ve been waiting months to make this delicious salad from my friend Amie’s cookbook, Eating Clean. I finally got my hands on some beautiful ripe peaches from Frog Hollow Farms and set out to make this salad. Amie has struggled with chronic pain and multiple ailments including Lyme Disease for as long as I know her. She’s been healing her body with clean eating to help fight the inflammation and created this book to help others dealing with similar issues. If you’re looking for a food detox and you’re not sure how to start, this book is for you. Even if you don’t have health issues, this salad is healthy, fresh and delicious, run out and make it now!

Peaches are so ripe and juicy right now, the perfect time to make this easy, delicious salad you can whip up in minutes!

Peaches are so ripe and juicy right now, the perfect time to make this easy, delicious salad you can whip up in minutes!
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Peach Arugula Salad

3
Freestyle Points
114
Calories
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Yield: 4 Servings
COURSE: Lunch, Salad
CUISINE: American
Peaches are so ripe and juicy right now, the perfect time to make this easy, delicious salad you can whip up in minutes!

Ingredients

  • 4 cups baby arugula
  • 3 medium ripe peaches, pitted and sliced
  • 3/4 cup diced yellow bell pepper
  • 3 tbsp chopped walnuts
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp fresh squeezed lemon juice
  • 1/8 tsp lemon zest
  • 1/8 tsp kosher salt
  • fresh black pepper, to taste

Instructions

  • Place the arugula in a large bowl, top with peaches, yellow pepper and walnuts. In a small bowl whisk the olive oil with the balsamic, lemon juice, salt and pepper and drizzle over the salad.

Notes

Slightly adapted from the Eating Clean Cookbook.

Nutrition

Serving: 13/4 cups, Calories: 114kcal, Carbohydrates: 12g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Sodium: 43mg, Fiber: 3g, Sugar: 7g
Freestyle Points: 3
Points +: 3