GrilledAsparagusandPeachSalad
Easter

Grilled Asparagus and Peach Salad

Ingredients

  • 4 T Pumpkin Seeds, soaked overnight
  • 2 T Dried Goji Berries, soaked overnight
  • ²⁄3 c Orange Juice, freshly squeezed
  • 4 T Lime Juice, freshly squeezed
  • 2 ea. Medjool Dates, pitted
  • 1½ tsp. Himalayan Sea Salt
  • ½ tsp. Chipotle Powder
  • ½ c Extra Virgin Olive Oil
  • 4 ea. Peaches, large, sliced and grilled
  • 16 ea. Asparagus, trimmed and grilled
  • 6 c Arugula
  • 6 c Baby Spinach
  • 1 c Fennel, shaved
  • ¼ c Cashew Mozzarella
  • Coconut Bacon or Toasted Pumpkin Seeds, to garnish
  • Salt and Ground Black Pepper, as needed

PREPARATION

Drain and rinse the pumpkin seeds and goji berries, and purée in a blender with orange juice, lime juice, dates, salt and chipotle powder until smooth. Slowly drizzle in olive oil to emulsify; set aside.

In a large mixing bowl, toss arugula, spinach and fennel together. Divide greens among serving plates, along with peaches and asparagus. Add crumbled cashew mozzarella, a drizzle of the goji chipotle dressing, and garnish with pumpkin seeds or coconut bacon. Sprinkle with salt and pepper. Makes four to six servings.

Executive chef Seizan Dreux Ellis, Café Gratitude, Los Angeles and San Diego, from Food Fanatics® Magazine.