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Peach salad with vegan cheese

PEACH SALAD WITH VEGAN CHEESE
Written by Veronica Lavenia

Credits: Veronica Lavenia

Peach salad with vegan cheese is a real sweetness and is perfect for the hottest days when cooking is not very pleasant. Matching fruit with a salad may seem unusual but, in this case, the result is guaranteed. The freshness of juicy peaches (strictly seasonal) combines with crispy vegetables and the creamy lightness of vegan cheese. Great also as a unique dish for a light and nutritious lunch on the hot summer days. For a a vegetarian dish you can replace the vegan cheese with ricotta or soft cheese such as Italian Robiola or Stracchino.

Peach salad with vegan cheese: Ingredients

Serves 4

250 g (9 oz) aragula (rocket) salad

4 peaches

4 vegan cheese, single servings (about 100 g/ 3½ oz)

3 tbsp lemon juice

1 tbsp dates syrup

3 tbsp mild extra virgin olive oil

Pinch of sea salt

White pepper, to taste

50 g (2 oz) chopped almonds (or hazelnuts)

Peach salad with vegan cheese: Method

  1. Wash and dry the salad. Wash, dry and cut the peaches.
  2. Place the salad leaves, the dishes, the peaches and, in the center, place the cheese.
  3. In a bowl, put the lemon juice, date syrup, oil, salt, pepper and emulsified. Pour over the salad and decorate with almonds.
PEACH SALAD WITH VEGAN CHEESE

PH. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free from Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.