1cup peach,(sub with apricot, nectarines, strawberries, or tomatoes)
for the cooked ingredients
2teaspoon olive oil
2cupsyellow summer squash,or zucchini
1/4teaspoon salt
for the garnish
1/4cupfeta cheese,(sub with fresh mozzarella)
1/4cupfresh basil, loosely packed (sub with cilantro, dill, parsley, etc.)
3tablespoonspecans,walnuts, pistachios, etc.
Instructions
Assemble the salad in one large bowl or 2 individual bowls. Start with the washed arugula or lettuce in the bottom of the bowl(s).
Chop summer squash into bite-sized pieces. Prepare fresh herbs by washing and roughly chopping about a 1/4 cup’s worth.
Heat ghee or olive oil in a small skillet on medium heat. Add squash and sprinkle with salt. Sauté until soft, and lightly browned. Add half of the fresh herbs and shake or stir well for about a minute. Turn off the heat, and allow to cool for a few minutes.
Make Blood Orange Citrus Vinaigrette, or prepare a simple dressing of olive oil, citrus juice or red wine vinegar, salt, and a bit of black pepper.