by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC

Summertime!!!! Peaches!!!!

I’m so happy peaches are in season in Arizona right now. Today, I bought a few perfectly ripe peaches and tomatoes from local farmers. I really didn’t have a plan to prepare them; however, right away when I got home I intuitively created, for the first time, a salad with both tomatoes and peaches. I really got excited and created sweetness with figs to balance the bitterness of the arugula. Plus, I love goji berries for their earthiness and pistachios for a little crunch.

Have fun creating your own peach salads and desserts this summer!


Beautiful Peaches at Agritopia, Gilbert, Arizona



  • Arizona peaches, sliced (neighbor friend)
  • Arizona yellow tomato, sliced (Abby Lee Farms)
  • Arizona arugula (Blue Sky Organic Farm)
  • Goji berries, soaked in water for 10 minutes
  • Mission figs, sliced
  • Blood Orange Olive Oil (Queen Creek, Arizona)
  • Pistachios
  • Arizona fresh mint (Maya’s Farm)
  • Sea salt




  • In a small bowl, toss arugula, blood orange olive oil, and a dash of sea salt.
  • Add a few peaches, goji berries, Mission figs, and mint to the arugula.
  • Toss all ingredients.
  • Beautifully plate.
  • Enjoy!

Making the salad…



Plating Mise en Place


Plating Video…


The Final Summer Arizona Peach Tomato Arugula Salad





A New View of Healthy Eating” by Melanie Albert is available directly from the author, and she’ll gift wrap for you.



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