Erin’s Peach & Avocado Green Salad
Total Time
30 minutes
Prep Time
30 minutes
Rating
5 out of 5 stars
(50)
Ingredients
8 salads
- ½ small red onion, very thinly sliced (about ½ cup)
- 10 to 12 ounces baby arugula (12 to 15 lightly packed cups)
- 2 medium ripe peaches or nectarines, pitted and thinly sliced, peels on or off (about 2 cups)
- 2 medium ripe avocados, diced (about 2 cups)
- ⅔ cup unsalted sliced almonds
- ⅔ cup crumbled mild blue cheese, such as gorgonzola (about 3 ½ ounces)
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice (from 1 to 2 lemons)
- ½ teaspoon Dijon mustard
- 1 clove garlic, pressed or minced
- ¾ teaspoon kosher salt or a heaping ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
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Preparation
Chef’s notes
This recipe comes from The Well Plated Cookbook by Erin Clarke, with permission.
*Blue cheese alternative:
If you don’t enjoy blue cheese, I think your next best bet would be goat cheese. Feta might be nice, too.
Change it up:
Erin says, “This salad is a delightful base for seasonal swaps. In the fall and winter, replace the peaches and almonds with thinly sliced apples and walnuts. In the spring and early summer, try a mix of sliced strawberries and pecans.”
Storage suggestions:
This salad tastes best the day it is made. Erin says that if you don’t mind slightly wilted arugula, it can be stored in the refrigerator for 1 to 2 additional days. Wake up the leftovers with an extra squeeze of lemon juice.