Description

This refreshing Peach Salad with Avocado combines the sweetness of ripe peaches with creamy avocado, tangy goat cheese, and crunchy toasted nuts. Tossed with a vibrant basil and balsamic dressing, this salad is perfect for a light lunch or a delightful side dish on warm days. Easy to prepare and beautifully balanced, it highlights fresh, seasonal ingredients in a harmonious and colorful presentation.

Ingredients

Scale

Salad Ingredients

10-12 oz. mixed greens (spinach or arugula)
¼ cup fresh basil, chiffonade sliced
4 oz. goat cheese
½ cup red onion, thinly sliced
½ cup walnuts, toasted
¼ cup pumpkin seeds, roasted and salted
1 lb. peaches, sliced
1 large avocado (or 2 small), sliced
Salt, to taste
Black pepper, to taste

Dressing Ingredients

½ cup oil (avocado or olive oil)
⅓ cup balsamic vinegar (preferably a good quality)
¼ cup maple syrup or honey
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Salad Base: In a large bowl, combine the mixed greens, chiffonade basil, crumbled goat cheese, thinly sliced red onion, toasted walnuts, and roasted pumpkin seeds. Once mixed, store this salad base covered in the refrigerator for up to 24 hours until ready to serve.
Make the Dressing: In a mason jar or blender, add the oil, balsamic vinegar, maple syrup or honey, and a pinch of salt. Shake vigorously or blend until the dressing is fully emulsified and well combined. Keep the dressing at room temperature until serving.
Assemble and Serve: Just before serving, gently fold the sliced peaches and avocado into the salad base. Pour the dressing over the salad according to your preference, then toss everything together until evenly coated. Season with salt and black pepper to taste. Serve immediately for the freshest flavors.

Notes

For best results, use ripe but firm peaches to avoid mushy texture in the salad.
To toast walnuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
The dressing can be prepared a day in advance and stored in an airtight container to let flavors develop.
This salad is best served fresh, especially due to the avocado which can brown if left too long.
Feel free to substitute goat cheese with feta or a vegan cheese alternative for dietary preferences.
Adjust the sweetness of the dressing by varying the amount of maple syrup or honey to taste.