- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Christina Pirello
Ingredients
- Extra Virgin Olive Oil or Avocado Oil
- 1 Red onion cut into thin half-moon slices
- 1 Hot House Cucumbers (English Cucumber) sliced very thin (do not peel)
- 2 ripe Peaches pitted and thinly sliced
- 1 Organic Lemon juice freshly squeezed
- 2 tablespoons Brown Rice Syrup
- Salad Greens chilled
- sprigs Basil for garnish
Directions
Place a small amount of oil and the onions in a skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of sea salt and sauté until the onions begin to brown, about 5-6 minutes.
Stir in the cucumber slices, lightly season with the sea salt, and sauté just until they begin to wilt, about 2 minutes. Stir in the peaches and sauté for 2 minutes more.
Remove from heat and gently stir in the lemon juice and rice syrup. Serve warm on a bed of chilled salad greens, garnished with basil sprigs. If desired, drizzle with oil before serving.
