Your whole food, plant-based life.

Blueberry Peach Salad with Vegan Creamy Basil Salad Dressing

I love CSA (Community Supported Agriculture) Thursday. Our boxes full of local organic produce come very early in the morning. It’s like getting a really cool present that is just waiting for you to wake up!

Last week our box arrived with all of the usual suspects along with the new stars, peaches and blueberries! I was immediately inspired to put together a salad that featured both! My basil is currently in a state of massive growth and peaches love basil so off with the snippers I went!

Blueberry Peach Salad

I used cashews to make the creamy base for the vegan raw salad dressing. I am really trying to get away from using oils. Oils are not a whole food and don’t have the nutritional value that nuts have. When you look at nutrients per calorie of oil vs nuts, it just doesn’t measure up.

And keep in mind when we are using nuts in recipes, it is darn easy to stay under the daily recommended allowance of 2 ounces of nuts. This recipe calls for 1/2 cup cashews. But it has 6 servings. So that works out to .4 oz of nuts per serving for the dressing. If you add the optional hazelnuts, which I highly suggest, it only ads another .8 oz. So in total, there is only 1.2 ounces in the entire salad. And you get the benefit of added protein, omega 3’s and fiber along with other nutrients. So, cut the oil and enjoy the nuts!


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  1. Sam (the Quantum Vegan) wrote on August 2, 2015

    Just had this as part of my breakfast — yum! I didn’t blend the dressing quite enough, but since I didn’t add chopped hazelnuts, that worked out okay. The little bits of cashews gave it just enough crunch. I love the peach/basil combo! 😀

  2. Felicia@Ingredient1 wrote on July 9, 2015

    We love incorporating fruit into salads, especially seasonal ones. So excited to use peaches now that summer has sprung!

  3. Sarah Elise wrote on July 5, 2015

    Looks as amazing, as always! Just one more question…where does one acquire those adorable
    salad plates featured in the photo?? Thanks!

    • Susan wrote on July 6, 2015

      Hi, Sarah, Thanks for asking! I got those at Home Goods a couple of years ago. I tried to look them up for you but to no avail. They are marked M Studios. Cheers!

  4. Anna wrote on July 5, 2015

    looks super delicious!! yumyy

  5. Stacey wrote on July 3, 2015

    Susan, I am so happy to see this recipe with no oil and also that you being cautious with the amount of nuts and letting us know how many ounces we are getting per serving ! This salad looks fabulous and something I am going to try this week. Cheers!

    • Susan wrote on July 7, 2015

      Hi, Stacey, Thanks for the wonderful comment. I am really trying to get away from using oil in recipes. I want my foods whole!

  6. Karen Moren wrote on July 3, 2015

    This looks so delish and really easy to make, YUM!!!!

    • Susan wrote on July 7, 2015

      It is super easy! Thanks for the comment, Karen!

  7. Renee wrote on July 3, 2015

    Hello Susan, this looks amazing. Can I use pecans versus hazel nuts?

    • Susan wrote on July 3, 2015

      Hi, Renee, Pecans would make a great substitution for the hazelnuts! Cheers!

  8. Shannon wrote on July 3, 2015

    Hi Susan! Love your recipe idea using peaches and basil! Thanks for that great technique of removing the hazelnut skins with a towel! Genius!

    • Susan wrote on July 3, 2015

      Thanks, Shannon! xo


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