Peach and Arugula Salad with Coriander Chile Vinaigrette
This refreshing, summery salad is perfect for picnics + BBQs and goes well with grilled tofu, veggie burgers or whatever you’re serving! Comes together in less than 15 minutes.
Gluten Free, Vegan, Vegetarian
arugula, Easy, peach, salad dressing, vinaigrette
dairy free, Gluten-Free, nut free, vegan,
Desiree Nielsen, RD
Peach Arugula Salad
big handfuls baby arugula
about half a 5 oz (142g) clamshell
skin on, thinly sliced
cubed and sprinkled with flaky salt
very thinly sliced
Coriander Chile Vinaigrette
apple cider vinegar
½ or 1
Thai or Fresno red chile
crushed with a knife or a mortar and pestle
crushed or micrograted
micrograted fresh ginger
First make the vinaigrette: in a jam jar, add the vinegar, oil, chile, sugar, salt, coriander, garlic and ginger. Place lid on, shake up and set aside.
In a medium salad bowl or on individual plates, arrange arugula, peaches, avocado and red onion. Either toss with dressing or serve with dressing on the side.
Because arugula salads don’t keep well dressed, store the vinaigrette separately and toss just before serving or serve with dressing on the side if you’re expecting leftovers.