Peaches are one of my favorite fruits. Not only are they sweet and flavorful, that have 0 sodium in them. While I'm staying in Pennsylvania, I wanted to take advantage of this state's historic sweet peaches and try a new recipe with them.
I love following different instagrams for inspiration, and making low salt alterations to them. This week I came across The Daley Plate's Peach and Serrano Pepper Salad with Burrata, on Instragram and knew I had to try this recipe out! However, with that TWB low salt twist. Daley Plate's original recipe calls for smoked salt to taste. While salt and sodium in moderation is okay, the average smoked salt has a serving size of 1/4 teaspoon for 470 mg of sodium. That wouldn't leave room for anything else. After doing some research, I found that smoked salt is typically used in lieu of grilling. So to have that same taste, with none of the extra sodium, the perfect solution was to grill the peaches.
After doing a side by side tasting of The Daley Plate's Version and this low salt version, we found that the low salt version had the same great taste, but half the sodium content. So here is the low sodium version for this weeks #LowSaltSundays
Grilled Peach Burrata and Serrano Salad
Ingredients:
2 large ripe peaches, sliced
8 ounces burrata
1 serrano peppers, thinly sliced
2 tablespoons extra virgin olive oil
6 Springs of Basil
fresh cracked black pepper to taste
TWB TIP:
This recipe also calls for serrano peppers, which are spicier than jalapeños. A little trick I learned to make them not as pungent is the following:
When slicing the serrano pepper, make sure you have no seeds or any part of the stem
In a small dish, fill with 1/4 cup ice and 1/4 cup water.
Place serrano pepper slices into the ice water mixture for 10 minutes
The ice water and having no stem or seeds helps cut the pungent heat, while allowing you to have the spicy flavor!
Instructions:
Turn on grill to 370 degrees Fahrenheit
Once grill is ready, place peach slices onto grill, make sure to evenly cook, only about 2-3 minutes on each side
Place grilled peaches on a plate, then put burrata on top of grilled peaches and top with serrano peppers, basil and olive oil. Add pepper to taste.
This recipe has a total of 170 mg of sodium per serving, and serves 4. This is compared to 305 mg of sodium per serving in the original recipe.
Thanks The Daley Plate for such a great recipe! And if there are any recipes you find online that you want made with low salt content, let me know in the comments!
See you next week for another Low Salt Sunday Recipe!
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