Hello my beautiful friends!
Happy Wednesday and happy summer! Now, I know that it’s the middle of August, and summer is dwindling down, but we’re still in peach season until September! So I wanted to celebrate this beautifully stone fruit and make it the star of the show in tonight’s dinner!
Introducing my Summer Peach and Goat Cheese Salad!
I made this for Steven and myself for our standing Wednesday night date night, and boy was it a hit! I served it with a beautiful New York Strip steak for him, and shrimp for me. And it was just the perfect refreshing and cool meal on a hot summer day!
Juicy peaches, creamy and tangy goat cheese, and crunchy pistachios, all come together in a champagne honey vinaigrette. Simply divine!
And if dairy isn’t “your thing,” have no fear – simply substitute avocado like I did!
And it’s gluten free, paleo, Specific Carb Diet friendly and vegan (if you sub avocado!)
And if you’d like to know how to make this beautiful steak, you can get the recipe here!
Here’s What You Need: (Serves 2)
1/2 bundle kale – stems removed, and massaged
2 peaches, sliced
2 Tbsp goat cheese, crumbled (also: feta works well too) (SCD: sub avocado)
1/2 avocado, sliced
1/4 cup pistachios, dry roasted and salted
3 Tbsp EVOO
1 Tbsp Champagne vinegar
1 tsp honey
salt and pepper
Good chef’s knife
Large mixing bowl
Pyrex measuring cup (or a small bowl to mix the dressing)
First, you’re going to want to massage your kale. This is really important, as it makes it softer, more easily digestible, and just plain tastier! Put your de-stemmed, chopped kale in a large bowl, drizzle it with 2 tsp EVOO and two pinches of sea salt, and with clean hands, get in there and massage it. I liken the motion to hand-washing something in the sink. You’ll feel it begin to soften and break down, turning a deep emerald green color!
Next, add your sliced peaches, pistachios, avocado and goat cheese and toss to combine.
Finally, in a separate little bowl, combine your dressing ingredients, pour over your kale, and toss to combine.
Serve along side a gorgeous steak — RECIPE HERE — and enjoy!
This salad, once dressed, will last up to two days in the fridge.
Ok my gosh, this salad was SPECTACULAR! it was that perfect summer salad that you pray is on the menu when you go out to dinner between the months of June and September!
Perfectly ripe peaches are a delicacy in themselves. And when you let them really be the star of the show, you’re sure to have a hit!
There’s just something about that super sweet, juicy peachy goodness, coupled with the salty, nutty pistachios, tangy goat cheese and buttery avocado)…it is a flavor and texture trifecta!! (Or … quad-fecta?)
And kale is the perfect go-with, especially with that meaty steak! Because it’s hearty, and it provides the perfect savory counter-note to the bright and sweet peach-centered salad.
Ooh – and the dressing is so light and delicate, with the perfect kiss of sweetness. #SoSofisticated
And as for the steak itself?? It was definitely as good as it looks! Steven has truly perfected the art of grilling (indoors) (ahem…cover your smoke detector with a shower cap!) But to find out how he makes it so perfectly medium-rare, CLICK HERE!
Whatever you do, make this salad! Heck, make this whole meal!! And hurry!! While peaches and stone fruit are still in season!! (Nectarines are great in this salad!)
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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