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Fennel Peach Salad

6 oz Veggies | 3 oz Fruit | 1 Protein | 1 Fat
Prep Time 20 minutes
Servings 2
Author Katie's Bright Kitchen

Ingredients

Veggies

  • 1/2 head butter lettuce, roughly chopped 4 oz
  • 1 bulb fennel, thinly sliced or mandolined 4 oz
  • 1/2 cucumber, sliced 4 oz

Protein & Fat

  • 1/2 recipe Basil & Walnut Pesto 1 fat, 1 protein
  • 2 oz pistachios, chopped 1 protein
  • 1 Tbsp olive oil 1 fat

Fruit

  • 1 peach, sliced or chopped 6 oz

Seasonings

  • Mint and basil leaves, to garnish
  • 1/2 lemon, juiced
  • Salt & pepper, to taste

Instructions

  • Make a batch of Basil Walnut Pesto (see link in notes, this takes about 5-10 minutes) You will need half of it for this recipe. Refrigerate the other half and make something else delicious with it (I love to eat it with eggs!!!)
  • In a large bowl, gently toss together the lettuce, fennel, cucumber, olive oil, lemon juice, salt, and a few grinds of black pepper.
  • Divide the salad into two serving bowls and garnish with the peaches, nuts, herbs, and a dollop of pesto.

Notes

  • Basil Walnut Pesto recipe HERE
  • If you eat dairy, you could swap half the pistachio serving for a little bit of feta cheese (you can substitute 1 to 1, nuts and cheese are counted the same way in BLE). 
  • Recipe inspired and adapted from this one over at Love and Lemons. 
  • I used more peaches than shown in the picture, but it was so pretty like that! I also chopped up the peaches and added more on top after photographing it for easier eating. :)