In order to bring you the best organic produce, some ingredients may differ from those depicted.
Stone Fruit Salad with Aleppo Lime Vinaigrette and Cashews
Dairy-Free, Soy-Free, Paleo, Vegetarian, Gluten-Free Friendly
2 Servings, 260 Calories/Serving
This light summer salad features sweet, juicy nectarine slices and tender butter lettuce tossed with fresh mint in a zesty honey-lime vinaigrette. Roasted cashews provide a nice crunch.
Ingredients: 1 head organic butter or other lettuce, 1 organic nectarine or other stone fruit, 3 tablespoons roasted cashews, 4 or 5 sprigs of organic fresh mint, Honey Lime Vinaigrette Base (Lime Juice - Onion - Honey - Aleppo Pepper)
Instructions
1
Prepare Salad
- Trim off the bottom from the butter lettuce, then roughly chop the leaves.
- Cut the nectarine in half and discard the pit. Thinly slice the fruit.
- Roughly chop the cashews.
- Tear the mint leaves into smaller pieces.
- In a small bowl, mix the honey-lime vinaigrette base with 2 tbsp. of olive oil.
- In a salad bowl, toss the lettuce, nectarine slices, cashews, and mint with as much honey-lime vinaigrette as you like.
- Season to taste with salt and pepper.
2
Serve
Transfer the salad to serving plates.
Contains: Tree Nuts (cashew)
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.