- Himalayan sea salt, to taste
- 16 medium asparagus spears
- 4 large peaches
- extra-virgin olive oil, for grilling
- 1 bunch Italian parsley
- 2-inch piece of lemon peel
- 1 garlic clove
- 1/8 teaspoon sea salt
- 6 cups arugula
- 6 cups baby spinach
- 1 cup shaved or thinly sliced fennel
- 1/4 cup cashew mozzarella
- 1 recipe Goji Chipotle Dressing (see below)
- Spicy Pepitas (see below)
- Coconut bacon, optional
- In a medium pot over medium-high heat, bring 6 cups lightly salted water to a boil. Fill a large bowl with ice water and set aside. Once the water is at a rolling boil, blanch the asparagus for 3 minutes, until it's bright green and tender but still crisp. Immediately transfer the asparagus to the ice water. Let cool for 1 minute before transferring to a plate. Pat the asparagus dry with a paper towel and set aside.
- Preheat a grill (or grill pan) to medium high. Cut the peached into 1/2-inch thick slices. Brush the peaches and asparagus with olive oil and arrange them on the grill. Cook until peaches have softened slightly and have nice grill marks, about 2 min. per side. Remove peaches and asparagus from grill.
- Make the gremolata: pile parsley, lemon peel, garlic, and 1/8 teaspoon salt on cutting board and chop it all together, mixing as you go, until the texture is fine and sprinkleable. (this mixture can be stored in the fridge for up to 2 days.)
- In a large mixing bowl, toss together arugula, spinach, and shaved fennel. Arrange greens on large serving plate and place grilled peaches and asparagus on top. Add crumbled cashew mozzarella, a drizzle of goji chipotle dressing, and sprinkle of spicy pepitas and gremolata. Finish with coconut bacon, if desired.
Goji Chipotle Dressing
- 2 tablespoons pumpkin seeds, soaked for 4 hours or overnight
- 1 tablespoon dried goji berries, soaked for 4 hours or overnight
- 1/3 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 medjool date, pitted
- 3/4 teaspoon sea salt
- 1/4 teaspoon chipotle powder
- 1/4 cup extra-virgin olive oil
- Drain and rinse the pumpkin seeds and goji berries
- In a blender, combine soaked pumpkin seeds and goji berries with orange juice, lime juice, dates, salt, and chipotle powder and blend until smooth. With blender running on medium speed, slowly drizzle in olive oil and blend until emulsified. Store in refrigerator for up to a week.
- 2 cups pumpkin seeds
- 1/4 cup fresh lime juice
- 1 teaspoon chipotle powder
- 3/4 teaspoon sea salt
- 3/4 teaspoon smoked salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne
- Preheat oven to 200 degrees. In a medium bowl, add seeds, juice, chipotle powder, salts, chili powder, and cayenne. Mix until seeds are well coated, then transfer to a baking sheeet.
- Bake for 30 to 40 minutes, until the seeds are dry, mixing frequently so they don't burn. All to cool, and keep in an airtight container (or freeze for up to 2 months.)