Go Back
This toasted pecan, cucumber, basil, and peach salad in a large wooden bowl with wooden salad spoons on a darker wooden table is super fresh and incorporates summer and fall flavors into one great gluten and dairy free dish. It's also super quick and sugar-free
Print

Toasted Pecan, Cucumber, Basil, and Peach Salad

This toasted pecan, cucumber, basil, and peach salad is super fresh and incorporates summer and fall flavors into one great gluten and dairy free dish. It's also super quick and sugar free
Course Salad, Side Dish
Cuisine American, BBQ, dairy free, gluten free, grain free, paleo, soy free, whole30
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Alicia Pope

Ingredients

Ingredients:

  • 4 cups mixed greens  I used swiss chard, spinach, and butter lettuce
  • 1 tbsp green goddess dressing I used Tessamae's Whole 30 friendly dressing
  • 1/4 cup pecans can sub for walnuts or pumpkin seeds
  • 2 peaches
  • Handful of lemon basil can sub for regular basil
  • 3 lemon cucumbers can sub 1/4 of a regular green cucumber

Instructions

Directions:

  • On a skillet on medium-high toast pecans or walnuts for 5-7 minutes. Be careful not to let them blacken as they will turn from toasty to burnt quickly. They will turn aromatic and taste toasted when finish. I recommend tasting one to see if it's ready.
  • Dice cucumbers, Slice peaches
  • Toss greens, basil, and cucumber with dressing.
  • Top with nuts and peaches
  • Serve and Enjoy!

Notes

Can use toasted pumpkin seeds or walnuts instead of nuts. Use completely toasted pumpkin seeds.