Peach Basil Summer Salad

1. Use a vegetable peeler to remove the peach skin (or blanch and peel by hand).
2. To make the peach vinaigrette, blend up one peach in a food processor or blender until smooth.
3. Pour the liquefied peach into a small jar and stir in the olive oil, apple cider vinegar, and salt. Taste and add more or less vinegar and salt as you desire.
4. Toss the greens in the dressing to evenly coat before adding toppings.
5. Slice up the remaining peach and toss into the greens with the torn basil, almonds, onion, and feta.
6. Serve fresh! Keep remaining peach dressing in the fridge for up to one week.

Recipe developed by staff member, Rheanna Smith. Rheanna has a background in nutrition and food science, and along with working in many departments here at the Davis Food Co-op she actively runs a food blog containing healthy recipes and nutrition tips. Keep an eye on our Co-op blog to see some of her recipes and give her Instagram account a follow for additional health tips and ideas, @rheannnabanana.