I’m excited to share with you a guest post from Lindsey, at The Little Pine!
Some people love summer for the long days, pool parties or neighborhood BBQs…
I love summer because it’s peach season!
Peaches have always been one of my favorite foods! They’re the item I rush to farmers market to grab 🙂
They taste great in a salad, salsa and pretty much any dessert.
Not to mention they are low in calories (around 70 calories per peach) and full of vitamins A and C!
Which is why I concocted this delicious summer salad, full of some of my favorite ingredients for their taste and nutrients.
Mint Pistachio Pesto, may sound intimidating, but I promise it won’t disappoint!
It’s so tasty that I literally add it to every dish I make! I’ve gotten to the point of consuming about 1 batch a week – yikes!
Good news however, pistachios are so rich in flavor that there’s no need to add a ton of olive oil, making this a light substitute for traditional pestos.
Chickpeas are my favorite legume. If you’re a fan as well and think they taste good raw, try them roasted! This brings the fat and flavors to the surface.
They taste great spiced just about anyway – Indian spices, Italian herbs, making them a must-have in my kitchen!
When you roast the chickpeas it adds a little extra crunch, making them taste similar to a nut. They’re full of protein and an awesome salad topper! I snack on these when I’m in a crunch.
Who doesn’t love pomegranate seeds… I think they’re great in salads. They help me to feel more satisfied and not crave dessert (as much) because of their sweetness and added texture.
If you’re not a huge kale fan, feel free to substitute it for your favorite leafy green, or even quinoa/rice!
I personally love kale, it’s considered a “powerhouse” vegetable by the CDC because 1 serving gives you over 100% of the RDA (recommended dietary allowance) for vitamins A, K and C!
If you are new to eating kale, stick with baby kale. It has a much milder taste in salads!
Do you love peaches as much as we do and want to find some more ways to use them before the seasons up?!
Here are some of our favorites…
I top my pancakes with sautéed peaches (get the recipe here!)
What has been your favorite peach dish this summer?
Check out Lindsey’s gorgeous blog, The Little Pine, all about wellness and happy living!
Grilled Peach and Mint Pistachio Pesto Summer Salad
- 2 Bunches - Chopped Fresh Kale or Spinach
- 2 - Sliced Fresh Peaches
- 1 Can Garbanzo Beans
- 1 Cups Blueberries
- Seeds from 1 Pomegranate about 3/4 Cup Pomegranate
- To Top Dry Roasted Salted Pistachio Nuts
- To Top Goat Cheese Crumbled
- For Sautéing Extra Virgin Olive Oil
Mint Pistachio Pesto
- 3 Cups Fresh Mint
- 1/2 Cup Dry Roasted Salted Pistachio Nuts
- 1 Clove Garlic
- 1/4 Cup Lemon Juice
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Tablespoons Water
- 1/8 teaspoon Salt
For the Mint Pistachio Pesto:
- Place all of you ingredients into a food processor. I use a stick blender for this and a large bowl which works perfectly.
- Blend until all the ingredients are incorporated and the mint leaves have been broken down into very small pieces (think store bought pesto size)
- Set this aside while we prep everything else!
For the Salad:
- Open the can of garbanzo beans and rinse thoroughly in a strainer.
- In a medium sized sauce pan, heat 1 Tablespoon of olive oil, and pour the rinsed garbanzo beans in.
- Keep these on low-medium heat, we are trying to crips these but they'll taste better if we slowly do so. The beans will pop once they've been heated to a certain level. Stir these and keep a close eye on them, pull them off the heat once they're starting to get darker in color.
- In another medium sized sauce pan, add the chopped kale and 1 Tablespoon of olive oil. Toss this around until the leaves begin to soften, salt/pepper to taste and set aside.
- Brush (or spray) with olive oil your sliced peaches.
- Heat up the BBQ, and place these directly on the grill - keep a close eye as these don't take long to soften, usually about 3 minutes each side.
- Assemble the salad - Place the kale on the bottom, then garbanzo beans and peaches. Cover the salad with the rinsed blueberries, pomegranate seeds pistachios and goat cheese crumbles.