The perfect summer salad is ready. Just slice, drizzle, and eat this super fresh, easy-peasy Summer Peach Avocado Salad. It’s fresh, nutritious, and cooling on a hot day.
Pile the sliced peaches, avocado, and Persian cucumbers on a platter, then drizzle with extra virgin olive oil, balsamic vinegar, and a squeeze of lemon. Tear on a few fresh herbs and a pinch or two of a good flaked salt and thanks it!
This Summer Peach Avocado Salad is great for lunch, a light dinner or as a backdrop with grilled chicken or shrimp on top. It’s basically summer in a bowl!
Happy Eating,
~Monique
Summer Peach Avocado Salad
1 ripe peach
1 just barely ripe avocado (I like my avocado on the edge of firm)
2 cups arugula
2 Persian cucumbers
1/4 of a red onion, thinly sliced
2 oz goat cheese (choose DF goat cheese if desired)
1/4 cup toasted pumpkin seeds
2 tbls extra virgin olive oil
1/2 of a lemon
1 tbls balsamic vinegar (choose a good, thick balsamic)
Herbs: a handful each of fresh mint & basil (other herbs are great too- chives, chevril, tarragon…)
flaked salt
Place the arugula on the platter. Slice the peaches, avocado, Persian cucumbers and red onion, and arrange them on top of the arugula.
Scatte on the fresh herbs and a pinch or two of flaked salt.
Drizzle the whole thing with extra virgin olive oil, balsamic vinegar, and a squeeze of lemon. Enjoy immediately or shortly thereafter.
Serves 1 -4, depending on whether it’s a main meal or a side.