Peach Arugula Salad with Pistachio Dukkah

Name: Peach Arugula Salad with Pistachio Dukkah
Cuisine: Middle Eastern
Ingredients: 5 large handfuls of baby arugula; 2-3 yellow peaches, sliced; ½ shallot, minced; 3 tbs lemon juice; 2 tsp olive oil; 1 tsp coconut aminos; ½ tsp stoneground mustard; ¼ tsp sea salt; ⅓ cup shelled salted pistachios (if not salted, add sea salt to taste); ¼ cup shredded coconut; ¼ tsp cumin; ¼ tsp coriander

5 steps

EASY WHOLE FOOD PLANT BASED RECIPES

Updated at: Thu, 21 Nov 2024 11:35:39 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories658.3 kcal (33%)

Total Fat49.6 g (71%)

Carbs52.1 g (20%)

Sugars30.1 g (33%)

Protein15.2 g (30%)

Sodium801.3 mg (40%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

5 handfulsbaby arugula

0.5shallot

2 tspolive oil

1 tspcoconut aminos

½ tspstoneground mustard

¼ tspsea salt

⅓ cupshelled salted pistachios

if not salted, add sea salt to taste

¼ cupshredded coconut

¼ tspcumin

¼ tspcoriander

Instructions

Step 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.

Step 2

In a small bowl, add dressing ingredients and mix until well combined.

Step 3

In a large bowl add the arugula and peaches and mix into dressing until well coated.

Step 4

Plate the salad and top with pistachio dukkah.

Step 5

Enjoy!

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