Garden Peach Chopped Salad
Servings 4
Author Lauren Sephton from A Bright Moment Co
For the Tahini Vinaigrette:- ¼ cup Tahini
- ½ cup Honey
- 2-3 tbsp Apple Cider Vinegar or Champagne Vinegar
- 2 tbsp Olive Oil
- 1` tbsp Dijon Mustard
- Salt & Black Pepper, to taste
For the Chopped Salad:- 2 heads of Romaine Lettuce, washed and patted dry, finely chopped
- 2 cups Baby Arugula
- 2 Corn Cobs, shucked
- 2 Peaches, pitted and finely chopped
- 2 Baby Cucumbers, finely chopped2
- 1 ripe Avocado, pitted and chopped
- ⅓ cup Fresh Cilantro, chopped
- ¼ cup Red Onion, finely chopped
Optional:- ¼ cup Pecans, crushed
- ⅓ cup Cheese, crumbled
To Make the Tahini Vinaigrette: Combine all ingredients into a mason jar. Seal tightly with the lid and shake to combine. If needed, thin out the dressing with water. Season with salt and black pepper to taste.
To Make the Chopped Salad: Toss all ingredients together before adding the salad dressing and tossing once more until well-combined. Top with the pecans and goat cheese to enjoy!