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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!
Prep Time 15 minutes
Total Time 15 minutes
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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