I am going to miss summer with all its wonderful variety of fresh fruits and vegetables, so I am going to make the most of what time is left. Today, Laura and I had a very delicious and healthy salad made with fresh peaches, arugula and basil. The recipe by America’s Test Kitchen, Cooking Fresh, 2015, asks for frisée, but I used arugula, instead. Watercress would also make a great substitute. The proteins in this salad are black-eyed peas with some crunchiness from toasted, chopped pecans. The surprise flavor is from the finely chopped jalapeño pepper. The salad was a hit with my daughter, who will be returning to college in just a few days. I’m going to miss my food critic!
- 1 teaspoon lime zest
- 2½ tablespoons lime juice
- 1 teaspoon organic honey
- 1 small garlic clove, minced
- Sea salt
- Freshly ground pepper
- 2 tablespoons organic extra-virgin olive oil
- 2 (15 ounce) cans black-eyed peas, rinsed
- 2 peaches, halved, pitted and chopped coarse
- 3 ounces arugula, frisée, or watercress
- ¼ cup red onion, finely chopped
- ¼ cup pecans, toasted chopped
- ¼ cup fresh basil leaves, torn into ½-inch pieces
- 1 jalapeño pepper, stemmed, seeded and finely chopped
- Whisk together lime zest, lime juice, honey, and garlic in a large bowl. Drizzle in olive oil, stirring constantly. Add salt and pepper to taste.
- Add peas, peaches, arugula, onion, pecans, basil and jalapeño to large bowl. Toss thoroughly. Add additional salt and pepper, if necessary. 4 to 6 servings.