Hot summer days call for easy meals that require little to no cooking. This recipe comes to us from plant-based recipe creator and Kimberton Whole Foods customer, Skylar Sokolowski. This simple and beautiful summer salad is easy to prepare on a busy weeknight and highlights the season’s fresh produce. Try substituting another seasonal stone fruit such as plums or nectarines for the peaches, if you like.
What You’ll Need:
- 2 cups cubed sourdough bread
- 2 tbsp. olive oil
- 1/2 cup raw cashews
- 5oz. organic spinach
- 1 cup shredded purple cabbage
- 1 yellow peach (sliced)
- Juice from 1/2 lemon
- 1/8 cup olive oil
- 1 tbsp. honey
- 1 tsp. Himalayan salt
- 1/2 tsp. pepper
Instructions:
Serves 2-3