Mother Earth Living

Peach, Avocado and Arugula Salad with Lemon Dressing

Peppery arugula leaves are softened by the bright, slightly sweet and aromatic combination of lemon balm and basil.
By Pat Crocker
June/July 2007

Peach, Avocado and Arugula Salad with Lemon Dressing


Content Tools

Related Content

Melissa Oficinalis: Growing and Using Lemon Balm

This easy-to-grow herb has a wide array of medicinal uses and is a favorite for summer salads and te...

6 Recipes for Homemade Salad Dressings

Guest blogger KyLynn Hull shares six recipes for homemade salad dressings, including favorites like ...

Uncle Matt's Bottles the Refreshing Taste of Summer with New Homestyle Organic Lemonade

Uncle Matt's announced today the next addition in its premium line of organic juices: not-from-conce...

Love Your Basil: Lemon Basil

When she thinks of summer, our guest blogger, Ramona Werst, thinks of lemonade. Learn how to grow an...

Peppery arugula leaves are softened by the bright, slightly sweet and aromatic combination of lemon balm and basil.

Peach, Avocado and Arugula Salad

• 2 cups fresh arugula leaves
• 1/2 cup fresh lemon balm leaves
• 1/4 cup red onion slices
• Fresh basil leaves, finely shredded
• 1 ripe avocado, sliced
• 2 ripe peaches, peeled and sliced
• 4 whole fresh lemon balm sprigs, optional

Bread:

• 4 slices French bread, cut on the diagonal
• 2 tablespoons olive oil
• 1 clove garlic cut in half

Dressing:

• 5 tablespoons extra-virgin olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoon chopped fresh lemon balm
• Salt and freshly ground pepper

1. Preheat broiler. Arrange bread on a baking sheet and drizzle with olive oil. Broil for 2 to 3 minutes, turn and broil for another 2 minutes, or until bread is golden brown. Remove from oven and rub both sides with garlic; set aside.

2. To make salad, toss arugula, lemon balm, onion and basil in a bowl; set aside.

3. To make dressing, combine oil, vinegar, lemon juice and lemon balm in a jar with a tight-fitting lid. Cover and shake well. Add salt and pepper to taste. Add half the dressing to arugula and herbs; toss lightly.

4. To serve, place one bread slice on a plate. Spoon ¼ of the salad over bread. Arrange avocado and peach slices over salad. Drizzle remaining dressing over fruit. Garnish each with a sprig of lemon balm, if desired, and serve immediately. Serves 4

Click here for the original article, Long Live Lemon Balm: Herb of the Year 2007.


Photographer, writer, lecturer and culinary herbalist Pat Crocker loves lemon: As a child, Pat could eat fresh lemons as one might eat an orange. At her home in Neustadt, Ontario, Canada, she puts her ‘pucker power’ to work developing new ways to use the clean citrus flavor of lemon balm in recipes. Her newest book, The Vegetarian Cook’s Bible, will be available later this year.








Post a comment below.

 








Subscribe today and save 50%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.