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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Heirloom Tomato Peach Corn Salad with Creamy Basil Sauce Recipe

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This recipe for Heirloom Tomato Peach Corn Salad with Creamy Basil Sauce is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

•2 large heirloom tomatoes
•1 cup peaches thinly sliced {see notes}
•1 cup raw corn kernels
•1 tablespoon olive oil
•pink Himalayan salt to taste
•black pepper to taste
•Creamy Basil Sauce {see below}
•basil leaves to garnish

Basil Sauce:
1/2 cup raw cashews
•1/2 cup unsweetened almond milk
•1/2 cup basil leaves
•1 small garlic clove
•2 tablespoons white wine vinegar
•1/2 teaspoon pink Himalayan salt
Directions:
Directions:
1.Slice the tomatoes into wedges.

2.In a medium bowl combine the tomato wedges, peach slices, corn, olive oil and a pinch of salt and pepper. Toss lightly.

3.Spread a few tablespoons of Creamy Basil Sauce onto a large plate of 4 individual plates. Then top the sauce with the salad. Add fresh basil leaves for garnish, and serve.

Creamy Basil Sauce:
Combine all of the ingredients in a blender, and process until completely smooth.

Note: Soaking the cashews is not necessary for this recipe. This vegan creamy basil sauce can be used on top of anything. Pasta, grain bowls, roasted vegetables, this salad and beyond. Store extra in an airtight container in the refrigerator for up to 5 days.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
6 minutes
Personal Notes:
Personal Notes:
If you don't prefer peaches, any stone fruit {nectarines, plums, etc.} will work.

 

 

 

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