Peach Salad Power Bowl

Elevate your plate with this refreshing Peach Salad Power Bowl with blueberries. This recipe is ideal with perfectly ripened peaches.

Peaches are in season in late summer and early fall. If you have yet to experience the incredible flavor of a perfectly ripened peach, this is the Peach Salad Power Bowl with blueberries is a perfect way to express peach flavors. Plus, you’ll get the antioxidants and power you need to stay energized throughout the day. Peaches are loaded with vitamin E and vitamin C, which can help promote healing and strengthen your immune system, while blueberries provide a robust dose of antioxidants.

If you are not a fan of peaches, you can always replace them with mangos in this recipe. For the herbs, feel free to use mint if you don’t like the taste of cilantro, or use both together to elevate the flavors. To make this coleslaw a full meal, just add protein! We recommend seasoned chicken thighs or grilled shrimp.

Tips:

The dressing calls for Paleo Dijon mustard, which we suggest making ahead to save on time. You can prep a whole batch of Paleo condiments over the weekend to have on hand throughout the week.
Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.

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Details

Recipe by: Jess Case
Serves: 6
Meal: Anytime

Serves: 6
Prep Time: 10 minutes
Total Time: 10 minutes

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Ingredients

1/2 cups olive oil
juice from 1 lemon
1 clove garlic, minced
2 tbsp Paleo Dijon mustard
2 tbsp apple cider vinegar
1 tbsp honey
1/4 tsp ground black pepper (AIP - omit)
1/2 large cucumber, seeded and julienned
2 cups shredded cabbage
1/2 red pepper, seeded and julienned (AIP - substitute with yellow squash)
1/2 yellow pepper, seeded julienned (AIP - omit)
1 jalapeño pepper, seeded and julienned (AIP - omit)
2 large peaches, pitted and sliced
1/2 cups fresh blueberries
1/3 cups roughly chopped mint or cilantro
1/4 cups sunflower seeds

Directions

Make the dressing: Put olive oil, lemon juice, garlic, Paleo Dijon mustard, apple cider vinegar, honey, and black pepper into a high-powered blender. Blend until smooth and creamy.
In a large bowl, add cucumber, cabbage, peppers, peaches, blueberries, and herbs. Drizzle with dressing and toss until well combined. Garnish with sunflower seeds. Leftover dressing can be stored in an air-tight container in the fridge for 2-3 days.