Peach and Arugula Salad with Coconut-Lemon Dressing Recipe
Photo: David Lawrence
Serves 4
Ingredients
3 Tbsp. vegetable oil
4 large scallions, thinly sliced (about 1½ cups)
¼ tsp. kosher salt, divided
¼ cup plus 2 Tbsp. unsweetened coconut milk
3 Tbsp. chopped mint leaves
2 tsp. finely grated lemon zest (from 1 lemon)
2 Tbsp. lemon juice
1 Tbsp. soy sauce
5 ounces arugula (10 cups)
4 peaches, sliced
2 cups honeydew melon, cut into 2" chunks
½ cup toasted coconut flakes
Directons
Total time: 20 minutes
In a medium saucepan, heat oil over medium-high heat. Add scallions, season with ⅛ tsp. salt, and cook until browned, about 4 minutes. Transfer to a medium bowl and stir in coconut milk, mint, lemon zest and juice, soy sauce, and remaining ⅛ tsp. salt. Set aside.
In a large bowl, toss arugula with peaches and melon. Add reserved dressing and toss. Divide salad among 4 plates, sprinkle coconut over top, and serve.
Ingredients
Directons
Total time: 20 minutes
In a medium saucepan, heat oil over medium-high heat. Add scallions, season with ⅛ tsp. salt, and cook until browned, about 4 minutes. Transfer to a medium bowl and stir in coconut milk, mint, lemon zest and juice, soy sauce, and remaining ⅛ tsp. salt. Set aside.
In a large bowl, toss arugula with peaches and melon. Add reserved dressing and toss. Divide salad among 4 plates, sprinkle coconut over top, and serve.
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