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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 509 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby arugula
  • 1 English cucumber
  • 2 cloves garlic
  • 1 (4 oz) log goat cheese
  • 4 peaches
  • ½ cup pistachios, unsalted
  • 1 (16 oz) pkg strawberries
  • balsamic vinegar
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • honey
  • salt
  • virgin coconut oil

Instructions

  1. Preheat a grill pan or skillet over medium heat.
  2. Wash, halve, and pit peaches.
    • 4 peaches
  3. Coat grill or bottom of skillet with oil. Place peaches cut side down on grill/skillet and cook until lightly browned and tender, 2-3 minutes per side. Transfer to a plate.
    • 1 tbsp virgin coconut oil
  4. Wash and dry arugula. Transfer to a large bowl.
    • 1 (5 oz) pkg baby arugula
  5. Wash cucumber and strawberries. Medium dice and add cucumber to bowl. Trim stem ends, slice, and add strawberries to bowl.
    • 1 English cucumber
    • 1 (16 oz) pkg strawberries
  6. Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, oil, vinegar, Dijon, salt, and pepper. Set aside.
    • 2 cloves garlic
    • 6 tbsp extra virgin olive oil
    • 2 tbsp balsamic vinegar
    • 2 tsp honey
    • ½ tsp Dijon mustard
    • ¼ tsp salt
    • ¼ tsp black pepper
  7. Slice and add peaches to bowl. Toss salad.
  8. Shell pistachios. Crumble goat cheese.
    • ½ cup pistachios, roasted unsalted
    • 1 (4 oz) log goat cheese
  9. To serve, arrange salad on a plate, sprinkle goat cheese and pistachios over top, and drizzle with dressing. Enjoy!

Nutrition per Serving

Calories
509
Fat
38g
Net Carbs
29g
Protein
12g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grill pan, outdoor grill, or skillet
  • measuring cups
  • measuring spoons
  • mixing bowls
  • salad spinner (optional)
  • tongs
  • whisk or fork