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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!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Condiment, Salad
Cuisine: American
Ingredients Method Notes

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

Method
 

Vinaigrette
  1. Combine vinaigrette ingredients in a blender. Process until smooth.
  2. Taste and adjust seasonings. If vinaigrette is too thick add a bit of water until reach desired consistency.
Salad
  1. 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.