If prepping this salad ahead of time, store the dressing separately until ready to serve.

• Prepare the dressing in a jar and seal with an airtight lid. Store in the refrigerator for up to 5 days.
• Rinse and dry the arugula ahead of time and wrap with a paper towel in a large resealable bag. Store in the fridge for up to 5 days.
• Wash the fruit and cucumber and store in a glass resealable container or a separate resealable bag. Slice the peaches and cucumber before serving.
• You can store leftover dressed salad in the refrigerator for 1 day.

• Add cabbage, pickled onions, grape tomatoes or sun-dried tomatoes for an extra punch of flavour.
• Sprinkle on some vegan ricotta or feta if not dairy-free, Whole30 or paleo.
• Serve with some air fryer tofu to make this a complete vegan dinner or some grilled salmon, grilled chicken or any protein of choice.