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Basil, Leek, & Miso Vinaigrette with Peach, Cucumber, Radish Salad

Posted on May 25, 2021March 6, 2022 by Jen

The Fruit of Immortality…

A Bit of History:

Six thousand years is a long time to wait! According to Chinese mythology, the immortals gathered once every 6000 years to partake of the Feast of Peaches. They consumed peaches from a sacred tree that blossomed only once every 1,000 years and took 3,000 years to ripen. Peaches, believed to confer longevity, they symbolize unity and immortality in Chinese culture. Thankfully, you won’t have to wait that long for this easy salad featuring peaches and a Basil, Leek, Miso Vinaigrette.

Peaches have a long history, beginning approximately 1,000 BCE, when they were first cultivated in China. Traveling westward along the silk road, peaches eventually made their way to Greece with Alexander the Great. As Rome’s power increased, they adopted many aspects of Greek culture including the cultivation of peaches. Romans referred to peaches as a Persian apple. Like many other traditions and products, invading Romans introduced the peach throughout their vast European empire. The Spanish, in turn, brought the peach to the Americas. Today, China and Italy are still the largest producers of peaches!

About the Recipe: Basil, Leek, Miso Vinaigrette

I eagerly look forward to peach season in SC every year. I credit my fondness of peaches to my mom. She often tells a story of consuming an entire bag of peaches at a Georgia farmer’s market during her pregnancy with me. Today, I patiently line up at various farmer’s markets to bring home buckets brimming with peaches. Usually, the ripest ones are eaten on the spot! I love incorporating them into breakfast bowls, sauces, salads, and beverages. For this recipe, I paired the delicate sweetness of peaches with miso and basil for a delightful sweet and savory combination. This is a very easy, healthy, fresh vinaigrette to prepare and perfect for a summer salad or add grains and serve as a main meal. Simply toss together vinaigrette, peaches, arugula, radicchio, mixed greens, cucumbers, radishes, and top with soy sauce roasted almonds for a salty crunch.

Peach Basil Miso Almond Salad

Peach Basil Miso Almond Salad

Basil, Leek, & Miso Vinaigrette

Mixed greens topped with fresh peaches, soy sauce roasted almonds, cucumbers, radish drizzled with a fresh basil, miso, baby leek vinaigrette. Healthy, fresh, plant-based, vegan and easy!
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Condiment, Salad
Cuisine American
Servings 4

Ingredients
  

Vinaigrette

  • 1 1/2-2 cups fresh basil leaves
  • 2 tbsp dijon mustard
  • 1 tbsp miso paste (I typically use red.)
  • 2 baby leeks (or 1 large) trimmed and roughly chopped
  • 1/2 lemon juiced
  • salt and pepper to taste

Salad Components

  • 3 fresh peaches sliced
  • 1/2 cup soy sauce roasted almonds*
  • 2 small cucumbers diced
  • 1 cup radish slices

Instructions
 

Vinaigrette

  • Combine vinaigrette ingredients in a blender. Process until smooth.
  • Taste and adjust seasonings. If vinaigrette is too thick add a bit of water until reach desired consistency.

Salad

  • Use your favorite mixed greens or arugula. Toss with vinaigrette. Top with peaches, cucumbers, radish, and crushed soy sauce roasted almonds. For a main entree salad, add your favorite grain such as farro, kamut, or wheat berries.

Notes

 
*To make almonds heat oven to 350 degrees F. Place almonds on a lined baking sheet and roast for 10-15 minutes until lightly browned. Remove from oven and drizzle with 1 tablespoon of low sodium sauce. Return to oven for 1 minute. Remove from oven and cool to room temperature. As the almonds cool they will dry.
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Looking for some other great salad recipes? Try these Ultratruffle favorites:

Farmer’s Market Fattoush Salad

Basil Mint Cucumber Dressing over a Strawberry Hazelnut Salad

Melon Salad with Fresh Mint and Lime Juice

Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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