2 ripe avocados,
8 cups arugula or baby spinach
2 ripe peaches, pitted and diced
Juice of one lemon
Sea salt and pepper to taste
Raspberry vinaigrette (recipe follows)
Halve and pit avocados and sprinkle with lemon juice to prevent browning. Toss with arugula and peaches. Place in individual serving bowls and drizzle with dressing.
1/2 cup raspberries
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
2 teaspoons honey or pinch stevia
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
Add all ingredients, except olive oil, to a blender or food processor and puree until smooth. Slowly add olive oil until well combined and emulsified.