Spring dances all around us. Everything is renewed and basking in the sunshine. Peaches reflect the sunlight both in color and sweetness. I call this “Pretty Peach Salade”. Peaches, blueberries, pistachios, coconut, ginger, lemon, and mint render a taste of the season. Bon appetite!

Pretty Peach Salade

Ingredients:
2 bunches red leaf lettuce
¾ cup grapeseed oil
1 tbsp. lemon juice
1 tbsp. finely grated ginger
1 tbsp. lemon zest
1/8 tsp. Himalayan sea salt
1 12oz. bag of frozen peaches
¼ cup organic maple syrup
¼ cup apple cider vinegar
10 drops peach medicine flower extract
2 cups organic blueberries
1 cup crumbled coconut butter
½ cup chopped mint leaves
1 cup raw pistachios

Directions:
Defrost the bag of peaches for 2 hours. Wash, clean, and break the lettuce into medium sized pieces. Remove the stems. Set aside. Take the juice from the peaches and place into a high speed blender. Chop the peach pieces into small pieces and set aside. Put ¼ cup of the small pieces into the high speed blender with the peach juice. Add ginger, lemon juice, lemon zest, salt, maple syrup, apple cider vinegar, and medicine flower extract to the high speed blender. Blend until creamy smooth. Add the grapeseed oil and blend in. Pour the dressing into a small bowl. Take the remaining peaches and add them into the dressing. Gently mix. Place the lettuce into a large bowl. Pour the dressing over the lettuce and toss until coated. Only use enough dressing to coat the leaves. Make sure to save the remaining dressing for future recipes. Do not bruise the lettuce while tossing. Add blueberries, mint leaves, pistachios, and coconut butter over the top of the salad. Toss until evenly incorporated.

Serves 10 to 12