INGREDIENTS :
1/2 C canned white beans, drained and marinated in 1/4 C red wine vinegar, 1 TBSP maple syrup, salt, and pepper for 15-20 min
1 small bunch lacinto kale, chopped, drizzled with 1/2 tsp EVOO + juice of 1 lemon, and massaged for 15-30 seconds until tender
2 C sunflower greens
1 English cucumber, spiralized
1 red heirloom tomato, sliced
1/2 C golden cherry tomatoes
1 peach, sliced
1 ear of sweet corn, boiled and removed from cob
1/2 C peas
1/2 C snap peas, halved
1/4 red onion, thinly sliced
1/4 C candied or toasted pecans
1/4 C fresh mint, chopped
Peach Lemon Thyme Vinaigrette:
2 TBSP peach jam
2 TBSP balsamic vinegar
2 TBSP champagne vinegar
2 TBSP olive oil (optional)
1 lemon, juiced
1 tsp Dijon mustard
1 garlic clove, pressed
1 fresh lemon thyme, chopped
1/2 tsp salt and pepper
INSTRUCTIONS :
1.Get your beans marinating and massage your kale!
2.Add all ingredients for salad to serving bowls.
3.Whisk together ingredients for vinaigrette and season to taste.
4.Drizzle dressing over salads and toss to combine!
