Peach and Almond Salad with Creamy Lemon Basil Dressing

The dressing is so smooth and bright with the luxurious feel of a creamy dressing but with the freshness and palate cleansing components of a vinaigrette.

Since the base is solely Greek yogurt, go for the good stuff and make sure it’s full fat. My favorite brand is Cabot.

Creamy Lemon Basil Dressing Ingredients
¾ c Greek yogurt
6 Tbl milk
1 Tbl lemon zest
1 Tbl lemon juice
⅓ c chopped basil
⅛ tsp salt

Creamy Lemon and Basil Dressing Directions
Add ¾ c Greek yogurt, 6 Tbl milk, 1 Tbl lemon zest, 1 Tbl lemon juice, ⅓ c chopped basil, and ⅛ tsp salt to a jar with a tight fitting lid. Shake. Taste. Add salt if needed.

Peach and Almond Salad with Creamy Lemon Basil Dressing Ingredients
1 meal portion or two side salads

4 c spinach
1/4 c Creamy Lemon Basil Dressing
1 peach
¼ c ricotta (recipe)
3 Tbl slivered almonds

Peach and Almond salad with Creamy Lemon Basil Dressing Directions
Put 2 c of spinach on a plate. Drizzle ⅛ c (2Tbl) of dressing on the leaves. Repeat. Toss the spinach to evenly coat the leaves with dressing.

Cut 1 peach into ⅓” pieces. Cut the peach in half, remove the seed and put it flesh side down, Cut each half into strips then across to create small triangles. Add it to the top of the salad.

Dollop ¼ c of ricotta on top of the peach.

Sprinkle 3 Tbl of slivered almonds on top of the cheese.

Notes
For the peach salad you can use mint in place of the basil.

The dressing base is a winner for a multitude of salads. Swap out the basil with other herbs or use other kinds of citrus

You can buy ricotta if there’s a brand you enjoy, but it’s a cinch to make. If you don’t want to make it and you don’t know of a good brand, you can use goat cheese or mascarpone cheese.