Do you love salads like I do? If so you have to try this summer salad. It's literally all I've been eating all week. Peaches and mint were the star ingredients during this week's shopping trip so of course I had to make a salad recipe! This salad is tangy and slightly sweet, with some crunch to it. Scroll down for the recipe.
Total time: 15 minutes approx
Servings: 1
INGREDIENTS:
1/2 a bag of your favorite salad mix (I like the herb variety from Trader Joe's)
1 peach - sliced into wedges and grilled or roasted on a pan or oven
Handful of vegan feta, vegan goat cheese or another crumbly type
Handful of sliced almonds
Cucumbers, as much as you like
4-5 oz of vegan chicken (about the size of your palm) -- seared and chopped
Mint leaves 10-12 pieces (whole or chopped) and extra for garnish
Olive Oil for drizzling
1/2 approx apple cider vinegar
Balsamic glaze
Salt
Pepper
OPTIONAL: sliced steam beats
OPTIONAL: Peach glaze. Use in place of balsamic glaze. (1 crushed peach, about 1 tbsp water, 1/4 tsp lemon juice, 1/2 tbsp maple syrup or more, bring to boil in a sauce pan and simmer a few mins until thickened. Add a sprinkle of corn starch if not thick enough)
INSTRUCTIONS:
On a hot, oiled skillet, sear the chicken. This should take about 5 minutes.
On the same skillet you can roast the peaches. Or you can do this in the oven if you prefer.
While chicken and peaches are cooking, assemble the salad. Toss the salad, cucumbers, almonds, cheese, beats, and mint together. Then drizzle with oil, apple cider vinegar, balsami glaze, peach glaze if you made it, and sprinkle salt and pepper to taste. You can also add the balsamic glaze and peach glaze at the end .
Add the seared, chopped chicken and roasted peaches and sprinkle in the almonds.
Voila! Enjoy!
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