Spring/Summer

Peach salad with vegan cheese

This salad is a real sweetness and is perfect for the hottest days when cooking is not very pleasant. Matching fruit with a salad may seem unusual but, in this case, the result is guaranteed. The freshness of juicy peaches (strictly seasonal) combines with crispy vegetables and the creamy lightness of vegan cheese. Great also as a unique dish for a light and nutritious lunch on the hot summer days. For a a vegetarian dish you can replace the vegan cheese with ricotta or soft cheese such as Italian Robiola or Stracchino. In my opinion this salad is perfect with peaches but watermelon or plums can be another tasty alternative.

 

Serves 4

Ingredients

250 g (9 oz) valerian or aragula (rocket) salad

4 peaches

4 vegan cheeses, single servings (about 100 g/ 3½ oz)

3 tbsp lemon juice

1 tbsp dates syrup

3 tbsp mild extra virgin olive oil

Pinch of sea salt

White pepper, to taste

50 g (2 oz) chopped almonds (or hazelnuts)

 Method:

  1. Wash and dry the salad. Wash, dry and cut the peaches.
  2. Place the salad leaves, the dishes, the peaches and, in the center, place the cheese.
  3. In a bowl, put the lemon juice, date syrup, oil, salt, pepper and emulsified. Pour over the salad and decorate with almonds.

 

 

 

 

 

 

 

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