Archives for salad

Peach and Arugula Salad

Arugula and Peach Salad

2 large handfuls arugula

1 peach, quartered and cut into small chunks

1/4 cup pumpkin seeds

1 Tbsp olive oil

sea salt to taste

In a small saucepan roast pumpkin seeds until golden, taking care not to burn them – a couple of minutes. Dress salad leaves with oil and salt. Add peaches and pumpkin seeds. Enjoy!

*For a slightly more substantial dish, add garbanzo beans or canned mackarel or sardines.

Asparagus Pea Mint Salad

1 bunch asparagus

2 c frozen peas

1/2 c mint, finely chopped

2 Tbsp olive oil

sea salt and pepper to taste

Steam asparagus and place into an ice bath for a few minutes. Take out, dry and chop into 1” pieces. Meanwhile, blanch peas for 2 minutes in the hot water from asparagus, then giving them a quick ice bath. Combine all ingredients.