Peach Salad with Almond Vinaigrette

almond milk dairy free gluten free keto nut milks paleo plant-based vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For salad

  • 4-5 ounces baby spinach and arugula mix
  • 2 large peaches, sliced
  • 1 avocado, cubed
  • ½ cup walnuts, chopped

For dressing

  • 1/3 cup avocado oil
  • 1/2 cup fresh almond milk made with the NutraMilk
  • 1/4 cup red wine vinegar
  • 2 tbsp. dijon mustard
  • 2 tbsp. Italian seasoning
  • 1 tsp garlic powder
  • 3/4 tsp salt

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.

    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk. 

  • Add all dressing ingredients in a bowl and whisk or add to the NutraMilk and ¨Mix¨ until all ingredients are well-combined.

  • Preheat your BBQ/ grill to high. Cut the peaches in half and remove the seeds. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side.
  • Place the baby spinach and arugula in a large salad bowl.
  • Add grilled peaches, avocado, toss in walnuts.
  • Serve with dressing on the side or toss salad first with dressing and serve with additional dressing on the side. Enjoy!



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