By Rip Esselstyn
This salad is so easy and delicious. Serve it alone or over quinoa, greens, or pasta for a great dish packed with flavor. The ingredients here pair so well together. This recipe is a summer staple at our house.
Serves 4
Ingredients:
4 peaches, sliced or diced (your choice)
3 stems fresh basil (approximately 12 leaves), chopped
3 slices red onion, diced
1/4 cup balsamic dressing
cracked black pepper to taste
Directions:
1. Combine ingredients.
2. Chill for one hour.
3. Serve over spinach or chilled quinoa.
Rip Esselstyn is a mission-driven man. As a swimmer at the University of Texas at Austin, he was a three time All-American. As a professional athlete, he was one of the premier triathletes in the world for more than a decade. As a firefighter for the Austin (TX) Fire Department, he helped people and saved lives. As a friend to other firefighters, he transformed the way Austin’s Engine 2 ate to save firefighters’ health. Now, as the author of The Engine 2 Diet, he is teaching people the irrefutable connection between what they put in their mouths and their ability to reach their ideal weight and their ideal health. Recently, he has teamed up with Whole Foods Market as a Healthy Eating Partner to raise awareness for Whole Foods Market team members, customers, and all of America about the benefits of eating a PlantStrongÔ diet composed of fruits, vegetables, whole grains, legumes, nuts, and seeds.
Rip comes from a family steeped in medicine. His great-grandfather, George Crile, co-founded the world-renowned Cleveland Clinic, where his father, Dr. Caldwell B. Esselstyn, Jr., was chief of the breast cancer task force and completed one of the most extensive studies ever conducted on the relationship between the heart and diet–proving that a plant-based diet can stop, prevent, and even reverse heart disease.
Rip serves on the Board of Directors for The Wellness Foundation, EarthSave’s Meals For Health Program, and the AllergyKids Foundation.
