SERVING SIZE AND TIME
SERVES 4 | 45 minutes
INGREDIENTS
Salad Ingredients
- 1 yellow peach, sliced
- 3 cups arugula leaves
- 1/2 avocado, sliced
- 2 radishes, sliced thinly
- 1 tbsp pumpkin seeds
Dressing Ingredients
- 1 bulb garlic
- 1/4 cup grapeseed or extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp honey
- salt & pepper, to taste
INSTRUCTIONS
To roast garlic, wrap the bulb in aluminium foil and bake at 200ºC for 30 minutes. In the meantime, arrange arugula, avocado and peach slices on a large plate. Top with radish and pumpkin seeds. Set aside.
To make the dressing, remove garlic from the oven and allow to cool. Squeeze with garlic cloves into a small bowl. Add remaining ingredients and whisk until combined and thickened. Serve the dressing alongside the salad and drizzle over each portion as serving. Yum!
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