PEACH & BLUEBERRY SALAD W/ GINGER DRESSING (paleo friendly)

June 2nd, 2014 § 1 comment

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(RECIPE)
I love combining sweet and savory in recipes, especially during summer in salads. In late spring and summer when there are so many wonderful fruits in season, I make loads of salads using fruit as the main attraction. I usually make them as a first course or as a light lunch, adding grilled chicken or shrimp.

I always mix the fruit with tomatoes, cucumbers, shaved beets or whatever other veggies that tickle my fancy that day. In the summer, I eat these types of salads often. They’re perfect for the warmer months when you want to eat lighter meals. Right now, the markets are full of peaches. I adore white peaches. I have no doubt that this juicy, sweet, flowery tasting fruit is handpicked by angles and tossed down from heaven. I refer to them as the fruit of the gods. They’re one of my favorites.

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We had friends over for dinner the other night. I was making a pasta dish for our main course, so I wanted to serve something lighter to start. It was time to make my first savory, sweet fruit salad of the season. I used both juicy, ripe yellow and white peaches; I didn’t want to discriminate. I added blueberries for another touch of sweetness. I also, love the blue-black color of blueberries. They always add some visual interest to a dish.

As for the savory part of the salad, I added cherry tomatoes, peppery arugula, red onion and fresh chopped basil. To pull it all together, I tossed in some ginger dressing. Ginger and peaches work so well together; they’re a perfect match. This salad was so good. I thought I made too much for 4 people, but I was wrong! Every last bit was eaten. Our guest loved it! That always makes me happy.

Enjoy!
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§ One Response to PEACH & BLUEBERRY SALAD W/ GINGER DRESSING (paleo friendly)

  • […] I love combining sweet and savory in recipes, especially during summer in salads. In late spring and summer when there are so many wonderful fruits in season, I make loads of salads using fruit as the main attraction. I usually make them as a first course or as a light lunch, adding grilled chicken or shrimp.  […]

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