Peach and Arugula Salad with Coconut-Lemon Dressing Recipe
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.