Ingredients
Equipment
Method
- Have fully dried and cooled salt-soaked walnuts ready. Chop finely and measure the amount on the card, or leave them out for the option without nuts.
- Rinse the arugula, then spin or pat it dry. The leaves should not be dripping when they go into the serving bowl.
- Rinse and pit the ripe peaches. Remove the stems, seeds and loose membranes from the yellow or orange peppers. Dice both into bite-size pieces. Wash the lemon and grate the outer yellow peel for the zest, keeping the bitter white pith out, then squeeze its juice.
- Combine the arugula, diced peaches, diced peppers and optional prepared walnuts. Choose a bowl with room above the ingredients so you can lift and turn them gently.
- In a small bowl, whisk the measured olive oil, cider vinegar, lemon juice, lemon zest, sea salt and black pepper until the liquids look evenly mixed. If they separate while standing, whisk again just before pouring.
- Drizzle the dressing over the salad and toss gently, lifting from the bottom. The leaves should have a light coating and the peach pieces should remain intact. Serve promptly.
Notes
Yield and scaling: This recipe serves about six to eight. A doubled batch serves about twelve to sixteen. The optional walnut amount becomes two-thirds cup at 2×; omitting it does not change the measured dressing.
Walnuts: Start with completed salt-soaked crispy walnuts. Chop finely, then measure the amount for this salad. The linked component uses a minimum seven-hour soak and twelve-to-twenty-four-hour low-temperature drying, followed by cooling. Keep prepared walnuts refrigerated. Those hours are outside this salad's short assembly estimate.
Timing: About five minutes for assembly with prepared walnuts ready. Washing, drying and cutting the produce can take additional time. No cooking step is used for the final salad; the advance walnut preparation is separate.
Produce: Use ripe peaches that give slightly but can still be diced. Pit them. Seed and stem the yellow or orange peppers. Dry the arugula thoroughly so surface water does not dilute the dressing.
Dressing: Use plain cider vinegar without added sugar or flavorings. Whisk the oil, cider vinegar, lemon juice, zest, salt and pepper together. A simple vinaigrette can separate again; rewhisk before use.
GAPS: Full GAPS after raw fruit, raw vegetables and prepared walnut pieces are introduced and tolerated. Raw fruit follows tolerated cooked fruit and consistently normal stools; raw vegetables and nuts have their own progression. Serve this raw-peach preparation on its own between meals, rather than beside meat. Lemon juice does not remove that peach-serving condition. Bell peppers are nightshades; use after introduction and tolerance. No numbered Intro stage is assigned.
Optional nuts: To leave out nuts, omit the walnuts and keep every other measured amount unchanged. The recipe with walnuts contains nuts. No dairy or egg ingredient is used.
Serving and storage: Keep components separate and refrigerated until needed, dice peaches near assembly, dress just before serving and toss gently. Cover and refrigerate leftovers promptly at 40°F (4°C) or below. The dressed leaves soften and fruit may release juice, so toss only what you plan to serve.