Peach and Avocado Green Salad
A refreshing salad featuring ripe peaches, creamy avocados, crunchy almonds, and tangy blue cheese, perfect for summer picnics or meal prep.
Ingredients
Salad Base
- 10-12 ounces baby arugula Provides a fresh and peppery flavor.
- 1/2 small red onion Thinly sliced for a sharp yet subtly sweet crunch.
- 2 medium ripe peaches Provides juicy sweetness and summer essence.
- 2 ripe avocados Adds creamy texture and healthy fats.
- 2/3 cup sliced almonds Delivers a satisfying crunch and extra protein.
- 2/3 cup crumbled blue cheese Adds creaminess and bursts of flavor.
Dressing
- 1/4 cup extra virgin olive oil Heart-healthy fat that enhances the dressing.
- 1/4 cup fresh lemon juice Brightens the flavors and balances the dish.
- 1/2 teaspoon Dijon mustard For a touch of tanginess.
- 1 clove garlic Minced for aromatic depth.
- 3/4 teaspoon kosher salt Brings all the flavors together.
- 1/4 teaspoon ground black pepper Offers a hint of warmth.
Instructions
Preparation
- Wash all your produce, rinsing the baby arugula under cool running water and allow it to drain.
- Thinly slice the red onion and set aside.
- Slice the peaches, remove the pits, and place them in a bowl.
- Dice the avocados and add them to the bowl with the peaches gently to avoid mashing.
- Scoop out the sliced almonds and set them next to your prepared ingredients.
Dressing Preparation
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and minced garlic.
- Season with kosher salt and ground black pepper to taste.
Assembly
- In a large serving bowl, combine the arugula, onion slices, peaches, and diced avocados.
- Drizzle the dressing over the salad mixture and coat evenly.
- Gently toss all ingredients together, ensuring the avocados and peaches remain intact.
- Sprinkle crumbled blue cheese and the sliced almonds on top before serving.
- Serve immediately or chill for up to 30 minutes to let flavors meld.
Notes
For better texture, avoid using overripe avocados. Store leftovers in an airtight container for up to 2 days. Reheat lightly in the microwave or serve at room temperature.