Summer Peach and Arugula Sala
Intro
There’s something beautiful about slowing down long enough to make a dish that feels both fresh and grounding. This peach and coconut yogurt arugula salad is one of those small, joyful creations — bright, simple, and meant to be shared. It layers clean flavors with a touch of sweetness, a little tang, and that effortless elegance we love in FLOCK gatherings. Whether you’re hosting or savoring a quiet moment for yourself, this recipe brings a bit of softness and delight to the table.
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Ingredients
- 1 fresh peach (10 slices)
- 1 small container plain coconut yogurt
- Juice of 1 lime
- 1 tbsp honey
- 2 cups baby arugula
- Olive oil
- Balsamic vinegar reduction
- Sea salt
- 10 dried cranberries
- 10 pine nuts (optional)
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Method
- In a small bowl, whisk together the coconut yogurt, lime juice, and honey.
- Spread the yogurt mixture evenly on a plate or shallow bowl to create the base layer.
- Add the baby arugula on top, leaving some of the yogurt visible around the edges.
- Arrange the peach slices both on top of and around the arugula.
- Drizzle lightly with balsamic reduction and olive oil.
- Finish with dried cranberries, pine nuts, and a pinch of sea salt.