We’re officially in the “dog days of summer” here in the Pacific Northwest… a streak of dry, oppressive 80-90 degree days with no air conditioning in sight! That means turning on the oven is out. Even the effort of making dinner is the pits. That’s why I made “the pits” work for me with a cool, refreshing Summer Peach and Pecan Salad. I’ve become obsessed with putting fruit in my salads lately. Berries are the old standby, but we’re in the season of peach perfection right now… so ripe and juicy! I couldn’t help but fill a bag with way more peaches than I can possibly eat by myself, so I started slicing them up in salads. It’s a perfect “Lunch for a Week” The sweetness of the peaches, nuttiness of the arugula, and crunch of the pecans create a unique flavor combination that is definitely “summer.”
Sometimes I make my “Lunch for a Week” in one big batch and scoop as I go. This recipe works best when you throw it all together fresh each morning. It saves the sliced peaches from turning brown and mushy. The homemade dressing is also super simple, so you shouldn’t have any trouble whipping it up fresh each morning too. It’s not complicated, just a few ingredients. I really like the fresh fruit and veggies to stand out since the peaches add so much flavor. It is the star, after all!
As the days get shorter, let’s squeeze every last drop of sunshine we can out of summer… and let the fresh fruit of the season reign supreme!
(You can add as much or as little as you like)
2 cups Arugula
1/2 a peach, sliced
(add as much or as little as you like:)
Roma Tomato, diced
(For One Serving)
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon honey
1/2 teaspoon lime juice