Carley is a Toronto based Holistic Nutritionist and Wellness Consultant. She believes that health involves SO much more than just nutritious food and supplements-such as mindfulness, mindset, connection with nature and community. She believes deeply in educating and empowering people — especially women — to take their health and well-being into their own hands. So that they can live a happy, balanced and abundant life.

Peach, Fennel & Arugula Salad

Name: Peach, Fennel & Arugula Salad
Cook time: 10 min
Yield: 4 servings
Ingredients: Peaches; Baby Arugula; Fennel Bulb; Fresh Parsley; Raw Honey; White Wine Vinegar; Extra-Virgin Olive Oil; Kosher Salt; Black Pepper

Recipe by Carley Nadine

Ingredients

Time

10m

Serves

This fresh summer salad is perfect for any picnic or backyard BBQ. It’s fresh, simple and can be made in under 10 mins. Perfectly paired with grilled chicken, pork or fish. You can also have it on it’s own as a light meal.

Ingredients

Peaches

Pitted & Sliced

4 Cups

Baby Arugula

Washed

1 Small Bulb

Fennel Bulb

Very Thinly Sliced

1/4 Cup

Fresh Parsley

Chopped

1 tsp

Raw Honey

2 Tbsp

White Wine Vinegar

3 Tbsp

Extra-Virgin Olive Oil

1/2 tsp

Kosher Salt

1/4 tsp

Black Pepper

Instructions

Thinly slice your fennel using a mandolin or a knife.

Add the fennel to a bowl and drizzle with 1 tbs of olive oil and a bit of salt. Gently massage with your hands until it softens up a bit. Add the parsley to the fennel and combine.

To a small bowl add 2 Tbs of white wine vinegar, 2 tbs of olive oil and 1 tsp of honey, mix until the honey is dissolved.

In a large bowl add arugula and top with sliced peaches and fennel. Drizzle with the dressing, season with salt and pepper and enjoy!

Eat immediately or to save for later you can keep the arugula separate from the peaches and fennel.

Notes: Omit honey for a sugar free version. Use Maple Syrup if you don’t have honey. Add goat cheese for some extra flavour. Don’t have white wine vinegar? You can use lemon or apple cider vinegar.