It’s summertime, and the living is easy…Warm Nectarines/Peaches with Coconut Yogurt, Wilted Arugula & Toasted Pumpkin Seeds Salad

It’s summertime, and the living is easy…
Warm evenings, long light-filled days, and time to gather with friends for a simple, nourishing meal—some of my favorite things.

Summer naturally increases Pitta, and according to Ayurveda, we can bring balance by leaning into the sweet, bitter, and astringent tastes. The other day, I had a few friends over and felt inspired to create a dish that was light yet deeply satisfying, using these principles as my guide.

This vibrant, vegan summer recipe was born—and it was a hit. Sweet meets savory, warm fruit meets creamy coconut yogurt, and fresh herbs meet crunchy seeds. Everyone felt nourished, grounded, and full of joy.

I hope this little creation brings a moment of beauty and balance to your summer table too.

Warm Nectarines/Peaches with Coconut Yogurt, Wilted Arugula & Toasted Pumpkin Seeds Salad

A light summer salad

A soulful, tridoshic summer dish for two — balancing for Vata & Pitta

This is a vegan option, but you can easily replace the coconut yogurt with a spoonful of organic ricotta if dairy suits you better.

Ingredients:

• 2 ripe nectarines or peaches

• 1 tbsp cold-pressed olive oil

• 1 sprig rosemary

• 1 sprig thyme

• 50 g fresh arugula (about 2 generous handfuls)

• 2 heaping tsp unsweetened coconut yogurt

• 1 teaspoon fresh lemon juice

Seasoned coconut yogurt:

• Zest of ¼ lemon

• Tiny pinch of sea salt salt

• Optional: ½ tsp maple syrup or a dash of ground fennel. Or a sprinkle of nutritional yeast for a more complex flavor 

Toppings & garnishes:

• 1 tbsp dry roasted pumpkin seeds

• 1 tsp maple syrup (or a few drops more for drizzling)

• A few fresh rose petals or calendula petals (or dried and briefly soaked in water)—make sure they are organic and edible.

• Optional: pinch of ground toasted fennel or cumin for a digestive touch

Instructions:

1. Prepare the yogurt:
   In a small bowl, mix coconut yogurt with lemon zest, a tiny pinch of sea salt, and optionally a touch of maple syrup or ground fennel. Chill slightly while preparing the rest.

2. Toast the pumpkin seeds:
   In a dry skillet over medium-low heat, gently toast the pumpkin seeds until they begin to puff and release aroma. Stir often. Set aside.

3. Sear the nectarines:
   Halve and pit the nectarines. In the same pan, add olive oil, rosemary, and thyme. Heat it up gently. Once fragrant, place the nectarines cut-side down, put a lid on and sear for 5-10 minutes until golden and tender. Remove fruit and herbs from the pan.

4. Wilt the arugula:
   In the herb-infused oil left in the pan, quickly toss the arugula for 30–60 seconds, just until slightly softened. Add 1 teaspoon of fresh lemon juice, and a bit of cumin powder and a bit of sea salt.

5. Assemble:
   Arrange the warm arugula on two plates. Nestle the seared nectarines on top. Spoon a dollop of the seasoned coconut yogurt into each fruit half.

6. Finish with flair:
   Sprinkle the toasted pumpkin seeds over the dish. Drizzle with maple syrup. Optional: Garnish with a few organic rose or calendula petals. For an Ayurvedic final touch, dust lightly with ground fennel or cumin.

🌸 Enjoy!

Enjoy in a peaceful space, and with good company—it’s as much nourishment for the soul as for the body.

Edible Flowers (cooling + heart-opening):

• Rose petals (Pitta-pacifying, gently sweet): Use dried or fresh organic petals. Sprinkle a few on top for their emotional softness and cooling quality.

• Calendula petals (bright, gently bitter—good for liver/Pitta): A lovely golden accent, especially if Pitta is prominent.