1½ cups cherries, pitted and halved (2 cups whole)
1 cucumber, peeled and sliced thinly
4 small golden beets, peeled and sliced thinly (1/2 cup)
¼ cup raw pumpkin seeds
2 tablespoons chives, chopped
Peach Lime Dressing
1½ cups peaches peeled and chopped (4 small or 2 large peaches)
3 tablespoons cold-pressed olive oil
1 tablespoon fresh lime juice (from ½ lime)
1 tablespoon maple syrup
A few dashes each of sea salt and fresh cracked black pepper
Optional: ½ small garlic clove
Turn it into a meal
1 lb fllet wild salmon (or 4¼ lb pieces)
4-8 cobs of corn, husked
DIRECTIONS:
If adding salmon preheat the oven to 400°, place the salmon skin side down and bake for 20 minutes.
If serving corn on the side heat up a very large pan ⅔ full of water on the stove over high heat to boiling. Add in the corn, cook for 10-15 minutes depending on preference for doneness and remove with large kitchen tongs.
Salad
Add all the ingredients together in a large bowl and toss to combine.
Dressing
Blend all the ingredients together in a blender or magic bullet.
Recipe by Love from the Land at https://www.lovefromtheland.com/cherry-edamame-salad-peach-dressing/