• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

If a visual will help, watch the Instagram Reel for this recipe.

Cut and arrange the peaches in your serving bowl.

• Cut your peaches into wedges or whatever shape you prefer. Arrange them in your serving bowl in an even layer. For a visual of cutting the peaches in wedges, watch the above-linked Instagram Reel.

Add the burrata cheese and prosciutto to the salad.

• Take each slice of prosciutto and scrunch/fold it up into a little bunch. Add the prosciutto pieces throughout the salad. For a visual of this, watch the above-linked Instagram Reel.
• Slice the burrata cheese down the center, scoop out one little ball at a time, and add it to the salad. For a visual of this, watch the above-linked Instagram Reel.

Garnish the salad with fresh basil leaves.

• Gather the smallest basil leaves from your bunch of basil and place them throughout the salad.

Make the sauce.

• In your blender, add the juice from your lemon, the green onion, and basil. Blend until smooth. If it is not blending well, add a tsp of water to the mixture until it blends into a smooth sauce.
• Top the salad with the sauce.
• Note: the sauce has a potent flavor, so less is more. If you taste it and decide you want more, add more then.
• Note: if you're looking for a less adventurous/potent variation, skip the sauce and lightly drizzle the top of the salad with raw honey (ASHLEYR for 10% off).

Serve and enjoy!

• This salad is best served fresh, but leftovers can be stored in the fridge for 1-2 days.