SalmonPeachSalad

Salmon and Peach Salad

This recipe is great in August when the fruit is at its peak.

“Adding chopped pistachios provides healthy fats and delicious crunch,” says New York City-based recipe developer Laura Rege, who tops this salad with a seasonal pesto.

Serves 1

This recipe is part of our meal prep series. Click here for the full plan.


Ingredients

  • 2 cups little gem lettuce
  • 1 small ripe peach, sliced into thin wedges
  • ¼ cup basil leaves, torn
  • 1 fillet of poached salmon, flaked into large pieces
  • ½ avocado, sliced into thin wedges
  • 2 tablespoons mint-basil pesto
  • 1 tablespoon pistachios, chopped and roasted
  • Sea salt
  • Pepper

Directions

  1. In an airtight container, combine the lettuce with the peaches and basil. Place salmon on top.

  2. In two separate airtight containers, place the avocado and mint-basil pesto, respectively. Store all containers in the fridge.

  3. Place the pistachios in a sandwich bag and store at room temp.

At Your Desk

  1. Top the salmon and mango salad with avocado and pistachios. Dress with mint-basil pesto.

Photography by Jennifer Causey