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Summer Peach Caprese Salad with California Walnuts

16

Jul

A fresh way to enjoy classic caprese, with juicy peaches, soft mozzarella, balsamic reduction, and fresh basil. Just the best combo ever. With just a few simple ingredients, you can put a quick and healthy lunch together in no time. I’ve partnered with California Walnuts to encourage you to take time to eat lunch every day. Walnuts are a great addition to any lunch because they are packed with so many nutrients and are a great source of healthy fats. Hit save to keep the recipe for this healthy lunch.

You will Need:

About 4 large, ripe peaches
1lb package of pre-sliced fresh mozzarella
10-15 fresh basil leaves
2-3tbs balsamic reduction
2-3tbs extra virgin olive oil
Sea Salt

CANDIED WALNUTS:
(This recipe makes extra!)
3tbs butter
1/2 cup coconut sugar
Pinch of salt

Melt butter in a medium sized pan over medium-high heat. Stir in coconut sugar and salt until melted. Remove syrup from the heat and fold walnuts into syrup. Keep folding until syrup begins to cool and stick to walnuts. Cool before serving.

BALSAMIC REDUCTION:
Just add 1 cup of balsamic vinegar to a small pot and heat over medium high. Keep it at a simmer for 10-15 minutes until it’s reduced by 1/3 or 1/2. Remove from heat to cool. This will thicken more as it cool. So easy and void of unnecessary stabilizers and food dyes from store bought.

ASSEMBLY:
Slice peaches in half and separate gently. Remove pit and continue slicing 1/4” rounds. Set aside end pieces, only using full slices. .
Arrange on a platter alternating between peach slices and mortadella slices with 1-2 basil leave in between.

Drizzle balsamic reduction over the entire salad followed by olive oil. Roughly chop candied walnuts and sprinkle generously over top. Sprinkle a few pinches of Sea salt flakes over top and ENJOY!

This post is sponsored by California Walnuts. All thought and opinions are mine.

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Summer Peach Caprese Salad with California Walnuts

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