Peach season is short but sweet (like, really sweet), so you have to take advantage of it while you can!

There are honestly few things better in life than a firm, deliciously sweet and juicy peach in the summertime. And when you get peaches at their peak, you honestly want to put them in just about everything.

This salad is a beautiful refreshing, yet satisfying side or appetizer that incorporates the sweet juiciness of the peaches with the fresh bitterness of watercress and fattiness from the coconut dressing and sunflower seeds. It’s a burst of flavor in your mouth!

It’s also a great alternative to grilled peach salad, which I’m sure you’re familiar with as a typical peach dish for the summer. Don’t get us wrong, we love us some grilled peaches, but we wanted to come up with something different that you can contribute to your neighborhood potluck for a change.*

We’ve also added rice to the salad to give it a bit more body and make it more filling, but if you want to serve it as a side or a light appetizer, just leave it out.

Heads up, if you’re bringing this salad to a potluck, don’t mix in the dressing until you get there and it’s ready to serve! That way the watercress won’t wilt.

Scroll down for the video and recipe ↓

   

Coconut Dressing

The coconut dressing is SO delicious. It’s made with ginger, jalapeño, cilantro, and sunflower seeds which all together make it beautifully creamy, fresh, and spicy. If you don’t want any spiciness, feel free to omit the jalapeño of course.

This recipe makes 1 1/2 cups of dressing, so you have enough left over to add to a bunch of other meals too. It’s so good on grains, mixed into beans, or on top of roasted vegetables. We’re pretty sure your jar of dressing is not going to last very long in the fridge!

Watch the recipe video here:

 

Peach & Watercress Salad

Serves 2

Coconut Dressing 

Makes 1 1/2 cup

1 cup coconut milk

3 tbsp cold water

2 tbsp chopped ginger

1 small garlic clove

1 tbsp seeded + chopped jalapeño chili

3 tbsp rice vinegar

1/2 cup fresh cilantro leaves

1/4 cup toasted sunflower seeds, plus more to top

sea salt, to taste

1. Add all ingredients except cilantro to a high-speed blender and blend for 1 minute on high speed until creamy and smooth.

2. Add cilantro and blend for another 10 seconds. Store in the fridge until ready to serve.

 

SALAD

1 peach, cut into small pieces

1 bunch watercress

1 cup cooked brown rice

2 tbsp extra-virgin olive oil

sea salt, to taste

1. In a bowl put the small pieces of peaches, watercress, brown rice and olive oil. Add 2 tablespoons of dressing and mix it gently.

2. Adjust seasoning and place the salad in a plate or a bowl.

3. Top with fresh sliced peaches, lemon zest, maple syrup and sunflower seeds.

   

Toppings

1 peach, sliced

zest of 1 lemon

toasted sunflower seeds

maple syrup

  

made this recipe? don’t forget to tag us on Instagram @eatogether.co so that we can see it!

 

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