Earlier this summer when I went on an elimination diet, I was worried I would have to stop eating peaches (one of my favorite fruits, ever) forever. For a solid month, I had to go without peaches (or any stone fruit), never mind that July is essentially the peak month for these fruits.
It’s not fun trying to figure out if you can’t eat your favorite summer fruit, while everyone else is eating it happily. I got to watch family and friends savor the sweetest fruits of summer like peaches, nectarines, cherries, and watermelon while I had to stick to kiwis and a few other berries. In the grand scheme of things, it wasn’t a big deal, but at the time, it was one of the most annoying things to endure (ha, endure, I sound so dramatic).
After my elimination diet ended, I slowly started bringing eliminated foods back into my regular diet.
Guess what? I’m good with peaches!
Since I went so long without peaches, I’m on a bit of a peach binge right now, making up for lost time.
I’ve been eating them as snacks but also adding them to salads.
This easy peach + mozzarella salad only takes 5 minutes to put together, and it’s the perfect meal for hot days when you aren’t too hungry and you don’t want to be within ten feet of your stove/oven. You can always make more and serve as a side salad for multiple people, but I’m going to give you the recipe for one serving.
- 4 cups spinach, mixed greens, or arugula
- 1 ripe yellow peach
- 2 oz. mozzarella balls
- 1/4 cup fresh basil, chopped
- 2 tbsp balsamic reduction
- In a large bowl, add the greens of your choice.
- Cut the peach into slices and arrange in over the greens.
- Add mozzarella and basil over the peaches and greens.
- Drizzle with balsamic reduction. If you don't have any store-bought balsamic reduction, heat up 1/4 cup balsamic vinegar with 2 tbsp honey in a saucepan on the stove on medium heat for about 10-15 minutes until reduced.