Summer in the south drips with peach juice! Be ready to pass this recipe on at your picnic or church function. Not only does peach production peak in July and August — this also is when freestone peaches are available. For this recipe, use fruit that is not overripe. The combination of fresh peaches, red onions, avocado, spinach, arugula and almonds make this seasonal salad look like a rainbow with powerful nutrients and phytonutrients for your health and tastebuds. You can swap out fresh peaches with other summer fruit for variety.
For more health information on peaches, click here.
Fresh Peach and Avocado Salad
Makes 8 side servings or 4 main dish salads
Ingredients:
Dressing:
1/4 cup balsamic vinegar or lemon juice as preferred
1/4 cup extra virgin olive oil
1 garlic clove pressed or minced
1/2 teaspoon Dijon mustard
1 teaspoon raw honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Salad:
2/3 cup toasted almond slices
5 cups baby spinach
5 cups baby arugula
1/2 cup thinly sliced red onion
2 large medium ripe peaches, thinly sliced (peels on preferred)
2 medium ripe avocados, diced (about 2 cups)
2/3 cup mild blue cheese or goat cheese crumbles
Instructions:
- For the dressing, in a medium bowl, whisk together the vinegar or lemon juice, olive oil, garlic, Dijon, honey, salt and pepper.
- For the salad place almond slices in a dry skillet over medium heat for 4 to 5 minutes until golden brown and fragrant. Stir often and do not leave unattended or they will burn. Let cool.
- In a large bowl combine spinach and arugula, drizzling the desired amount of dressing and toss greens. Top with sliced onions, peaches, avocados, cheese crumbles and toasted almonds. Toss again gently.
- You may also toss the onions, peaches and avocados with the dressing to top individual plates of greens. Sprinkle with toasted almonds and cheese crumbles.
Adapted from ambitiouskitchen.com
