Peaches + Greens Salad w/ Pepita Pesto

Light, refreshing, and full of flavor, This salad will help you soak up the late days of summer. It makes for a perfect dinner or it can be easily prepared in advance for lunch.

Serves 2

Ingredients:

For The Salad:

• ½ cup cooked quinoa, cooled 

• 1-2 cups of Field Greens (arugula or spinach would also work) 

• 1 small ripe peach, chopped 

• 1/4 cup cucumber, chopped 

• A few fresh Basil and Mint leaves, torn 

• 1-2 Tbsp of Pepita Pesto (Recipe Below) 

For The Pepita Pesto:

• ⅓ cup Raw Pepitas 

• 1 garlic clove, peeled 

• 2 cups sweet basil leaves, loosely packed  

• ¼ cup fresh mint leaves, loosely packed 

• ¼-½ of a ripe avocado 

• ¼ cup Olive Oil 

• 1 lemon 

• salt 

• Sprinkle of Red Pepper Flakes or Aleppo Pepper 

Recipe:

1. Start by making the peptic pesto: In a food processor, pulse pepitas and garlic until coarsely chopped. Add herbs and process until minced. 

2. Add in oil, avocado, salt, red pepper flakes, and squeeze in ½ lemon to start. Blend until smooth. 

3. Taste and adjust, adding more lemon juice, salt, or avocado if necessary to bring out more flavor or to counteract any bitterness. 

4. Toss the salad ingredients in a bowl along with a dollop of pesto and enjoy! Treat this recipe more as a guide than a rulebook. Feel free to adjust flavors and amounts of ingredients to your appetite and tastebuds. Crumbles of Goat cheese pair great with this!

*NOTE: Pepita pesto can be stored in an airtight container for 1-2 days