Ingredients (serves 2)
2 ripe peaches, sliced
3 cups baby arugula
¼ cup thinly sliced red onion
¼ cup crumbled goat cheese (optional)
2 tbsp toasted pepitas or walnuts
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
A few fresh basil leaves, torn
Sea salt and black pepper, to taste
Instructions
Heat a grill pan or skillet over medium-high heat. Add the peach slices cut-side down and cook for 2–3 minutes, until lightly charred. Set aside.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
In a large bowl, toss the arugula with half the dressing.
Arrange the dressed arugula on a plate. Top with the charred peaches, red onion, goat cheese, and pepitas.
Drizzle with the remaining dressing and scatter the basil on top.
Peaches are at their peak right now, and this salad is the easy, five-minute kind of Sunday reset that's bright, a little sweet, a little savory. Pair it with our Gut-A-Have It for a gut-loving finish.