Ingredients:

  • 5 oz baby arugula
  • 2 large ripe peaches, sliced into wedges
  • 1 medium avocado, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh mint leaves, torn
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/3 cup crumbled feta cheese
  • 1/4 cup toasted pecans, roughly chopped

Instructions:

  1. Slice peaches into uniform wedges, dice the avocado into bite-sized cubes, and slice red onion into paper thin half moons. Note: Thin onions are less overpowering.
  2. Wash and spin dry the arugula until no droplets remain on the leaves.
  3. In a mason jar, combine olive oil, lemon juice, honey, salt, and pepper.
  4. Shake vigorously for 30 seconds until the mixture looks creamy and cohesive.
  5. Place arugula in a large bowl and drizzle with half of the dressing, tossing gently with your hands or tongs.
  6. Layer the peaches, avocado, and red onion on top of the arugula. Note: Layering prevents the fruit from bruising.
  7. Drizzle the remaining dressing over the fruit.
  8. Gently fold in the mint leaves, feta cheese, and toasted pecans until they are evenly distributed but not smashed.