Nothing like waking up on the Monday after a long weekend filled with burgers and s'mores to make you need a recovery salad.
This one in particular is one of my summer favorites. Peppery arugula is complemented by salty feta and tangy balsamic. Edamame serves as a light, nutty protein that won't put you to sleep. Almonds lend a sweet crunch, while mint cools it all down. If you've never had a persimmon, feel for one that is less firm than an apple but still firmer than a soft peach: peel it, slice it, then let it's cinnamon-esque sweetness top all your summer salads.
Ingredients (3-4 servings)
- 1 cup cooked edamame
- 1 persimmon, peeled and thinly sliced
- 3-4 T raw almonds, chopped
- 3-4 T feta, crumbled
- 2 T mint, chiffonade
- 3 big handfuls of arugula
- Dressing: 2 T balsamic vinegar + 2 T olive oil + Salt + Pepper
Combine
- Whisk the balsamic, olive oil, salt, and pepper together until well combined then toss with the arugula until well-coated.
- Sprinkle with edamame, almonds, and feta.
- Garnish with persimmon and fresh mint.
- Enjoy!
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