Description
A fresh and vibrant vegan caprese salad featuring juicy peaches, peppery arugula, and creamy plant-based cheese with a bright vinaigrette.
Ingredients
- 2 ripe peaches, sliced
- 4 cups arugula
- 1 cup vegan mozzarella, sliced or torn
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves
Instructions
- Wash and dry the arugula and slice the peaches.
- Arrange the arugula on a serving platter.
- Top with sliced peaches and vegan mozzarella.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper.
- Drizzle the dressing over the salad.
- Garnish with fresh basil leaves and serve immediately.
Notes
- Use ripe but firm peaches for best texture.
- Swap peaches with nectarines if desired.
- Add toasted nuts for extra crunch.
- Best served fresh; do not store once dressed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
