1 cup baby arugula, washed
1 ripe peach, washed and sliced
¼ cup raw pistachios, shelled and chopped
1 tablespoon extra virgin olive oil
half a lemon
sea salt and black pepper to taste
Toss baby arugula leaves with olive oil and a squirt of the lemon juice in a bowl. Season with salt and place on a salad plate. Top with the peach slices. In a small bowl toss the chopped pistachios with a sprinkle of salt and sprinkle the nut mixture over the salad. Finish with a grind of black pepper.
Amysue's ThoughtsBy amysue
This would be a beautiful summer salad for entertaining, just multiply times the number of people. The arugula and peaches come into season at the same time so it’s super fresh!
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