PEACH VINAIGRETTE

Ingredients:

  • Cucumber
  • 3 oz prosecco
  • 1 oz Aperol
  • 2 oz The Bu Tangerine Kombucha
  • slice of orange
  • ice
  • 1 Tbsp Dijon mustard

Directions:

  1. In a cocktail shaker, muddle three cucumber slices with gin.
  2. Add-in St. Germain, lime juice, and ice. Shake well. 
  3. Strain out the liquid into a glass filled with ice. Add The Bu Lavender Kombucha.
  4. Add The Bu Lavender Kombucha.
  5. Garnish with cucumber slices and a sprig of lavender.

Whisk all ingredients together in a bowl until emulsified.

PEACH, TOMATO, AND PICKLED ONION SALAD

Ingredients (yield: 4-8 servings):

  • 1/2 medium red onion, thinly sliced
  • 1 cup red wine vinegar
  • 3 cups chopped Romaine lettuce
  • 1 1/2 cup diced peach
  • 1 1/2 cup quartered cocktail tomatoes
  • 1/2 cup Peach Vinaigrette, or as needed

Directions:

  1. Cover onion slices in vinegar. Let them soak for at least 4 hours. Once pickled, strain out vinegar.
  2. Combine pickled onions with lettuce, peaches, and tomatoes in a bowl.
  3. When ready to serve, toss with Peach Vinaigrette.

Allison Gross, MS, RDN, CDN
– Instagram | 4QMethod.com

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HONEYDEW MINT MARGARITA

Ingredients: jalapeno, sliced 3 mint leaves 1.5 oz silver tequila 0.5 oz lime juice 1/2 cup cubed honeydew ice 1.5 oz The

PEACH VINAIGRETTE

Ingredients: Cucumber 3 oz prosecco 1 oz Aperol 2 oz The Bu Tangerine Kombucha slice of orange ice 1 Tbsp Dijon mustard

Lavender Cucumber Cooler

Ingredients: Cucumber 3 oz prosecco 1 oz Aperol 2 oz The Bu Tangerine Kombucha slice of orange ice Directions: In a cocktail

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