Fennel, Peach, and Pesto Salad
Total Time
15 mins
Prep Time
15 mins
Rating
5 out of 5 stars
(9)
Ingredients
4 servings
- 2 medium fennel bulbs, sliced paper thin
- 2 Persian cucumbers, very thinly sliced
- 1 tablespoon extra-virgin olive oil, more for drizzling
- 1½ tablespoons fresh lemon juice, more for to taste
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 peaches, pitted and sliced
- ⅓ cup mixed basil and mint
- 2 tablespoons toasted and crushed pistachios
- ¼ cup crumbled feta cheese*
- Scoops of pesto (recipe below)
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Preparation
Chef’s notes
Make the salad vegan by skipping the feta and adding extra scoops of pesto.
Pesto
½ cup pepitas
1 small garlic clove
¼ teaspoon sea salt
Freshly ground black pepper
2 tablespoons fresh lemon juice
2 cups fresh basil
¼ cup extra-virgin olive oil
In a small food processor, combine the pepitas, garlic, salt, and several grinds of black pepper and pulse until combined. Add the lemon juice and basil and pulse again. With the blade running, drizzle in the olive oil.