Peach Cucumber Salad with Basil Vinaigrette (AIP)

All Recipes

Salads

Prep Time

15 minutes

Cooking Time

2 hours 15 minutes

Yields

10 servings

Ingredients

For the Vinaigrette

1 TBSP apple cider vinegar
1 lemon (juiced)
1 TBSP honey or maple syrup
2 TBSP olive oil
1 pinch salt
1 dash pepper (omit for AIP)
6 fresh basil leaves (or 10 mint leaves)

For the Salad

3 peaches
2 cucumbers
¼ cup toasted pecans (optional) (omit for AIP)

¼ cup goat cheese (crumbled, optional) (omit for AIP)

Directions

Combine all the ingredients for the vinaigrette except the basil or mint and whisk to combine.
Finely chop the fresh basil or mint and mix into the vinaigrette.
Cut the peaches into bite-size chunks, discarding the pits.
Cut the cucumbers in half and slice into ¼ inch slices.
Place the peaches and cucumbers in a medium sized glass bowl.
Pour the vinaigrette over the cut peaches and cucumbers and mix well.
Cover and refrigerate several hours.
Garnish with pecans and goat cheese before serving if desired.

Notes

Refrigerating the salad for a few hours before serving is optional, but it does help intensify and marry the flavors.

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