Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Grilled Peach Arugula Salad with Burrata
1 min read
Serving Amount
Ingredients
1⁄4 cup hazelnuts
2 cup arugula, packed
1 avocado, cored and diced
2 peaches, cored and sliced
2 burrata cheese pouches
1⁄2 cup olive oil
1⁄4 cup red wine vinegar
1 tsp Dijon mustard
1 tbsp honey
1 tsp dried basil or 1 Tbsp. chopped fresh basil
Salt and pepper to taste
Instructions
Step 1
In a small pan over low heat, toast hazelnuts, tossing frequently, for about 3 minutes.
Step 2
Grill peach slices on each side until grill marks appear.
Step 3
In a bowl, combine arugula, avocado, peach slices and hazelnuts. Toss with dressing. Pull burrata in half and serve on top of salad. Drizzle burrata with additional dressing.
Step 4
In a container with a lid, combine all ingredients and shake vigorously, serving over salad after shaking.
