A few handfuls of arugula or baby salad greensDrizzle of olive oil2-3 ripe peaches (or nectarines), sliced¼ cup pistachios, toasted and crushedA few sprigs of mint
½ cup Wallaby Organic Greek Yogurt
Splash of olive oilSqueeze of lemonA few pinches of dried coriander
Salt & pepper
In a small bowl, stir together: greek yogurt, a drizzle of olive oil, a squeeze of lemon, a pinch of ground coriander, salt & pepper. Chill until ready to use.
Toss arugula with a little bit of olive oil. Place it into 2 shallow bowls and top with peaches, mint, a dollop of yogurt, a small dusting of coriander, crushed pistachios, salt and pepper.
Adapted from Love and Lemons
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This recipe was most recently featured in
Boston Organics Newsletter No. 22 of 2015.