The flavors of peach and celery meld beautifully in this no-cook side. Pistachios amp up the crunch factor.
3 cups thinly diagonally sliced celery
3 cups sliced ripe peaches
3 cups baby arugula
1/4 cup thinly sliced fresh basil
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup chopped roasted salted pistachios
Added sugars 0g
Calcium 9% DV
Potassium 12% DV
How to Make It
Place celery, peaches, baby arugula, fresh basil, extra-virgin olive oil, fresh lemon juice, kosher salt, and black pepper in a large bowl. Toss gently to coat. Sprinkle chopped roasted salted pistachios over salad.
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