Grilled Peach, Tomato & Basil Salad

This is the kind of summer recipe you just toss it together and let the flavors do their thing. The sweet grilled (or raw) peaches, juicy tomatoes, spicy arugula or your favorite greens, fragrant basil, and the optional burrata are a match made in August heaven.

Ingredients:

3-4 cups of arugula, organic mixed baby greens or romaine ( or a combo)

2 firm peaches, quartered

1 cup cherry tomatoes, halved

1/2 medium thinly sliced red onion, or pickled red onions

8 oz of burrata ( feta/ goat/ dairy free) cheese

extra virgin olive oil

Instructions for Salad

Drizzle sliced peaches with extra virgin olive oil and toss to combine.

Grill for about 2-3 minutes per side or until grill marks appear.

Assemble the salad. On a large platter layer arugula ( greens), grilled peaches, tomatoes, onion and torn up burrata cheese ( or feta/ goat, or daily free option).

Drizzle with Basil Mint Vinaigrette right before serving. Fresh figs are fabulous too on this as well.

Basil Mint Vinaigrette

1/2 cup extra virgin olive oil

1/2 cup fresh basil chopped

1/2 cup fresh mint

1 garlic clove

juice and zest of one lemon

1-2 tablespoons of honey

1 teaspoon of dijon

1/4 teaspoon of salt/ to taste

Instructions Dressing:

Prepare the lemon and zest ( set aside)

Chop herbs and garlic: Add in the basil, mint, garlic, salt and pepper to your food processor or small blender. Pulse to chops the garlic and herbs finely.

Add in lemon juice and honey, pulse again to combine. SLOWLY pour your olive oil in ( through the feeding tube) while blending until smooth.

Pour dressing into a glass jar and stir in lemon zest. Close with a well fitted lid and chill.

Hydrating Cucumber-Mint Quinoa Salad

Light, refreshing, and full of plant-powered energy. Cucumbers cool the body, mint awakens the senses, and quinoa gives steady fuel without feeling heavy.

Ingredients:

1/2 cup uncooked quinoa

1 cup water

1 lg cucumber diced ( de-seed if saving for later)

1/4 cup fresh mint leaves chopped

2 scallions sliced

1/2 cup cherry tomatoes cut in half

Juice of 1 lemon

2 tablespoons olive oil

salt/ pepper to taste

Instructions:

Rinse the quinoa well, then combine it with water in a small pot. Bring to a boil, reduce to a simmer, and cover. Cook for about 15 minutes or until fluffy and the water is absorbed. Let it cool.

In a large bowl, combine the cooled quinoa, cucumber, mint, tomatoes, and green onions.

Drizzle with lemon juice and olive oil. Toss gently, then season to taste with salt and pepper.

Pro Tip: Add a handful of chopped parsley or a pinch of lemon zest for an extra burst of flavor and detox support.