Looking for a fresh, colorful, and healthy dish? This peach, spinach, and avocado salad is the perfect balance of sweet, creamy, and crisp. Juicy peaches pair beautifully with creamy avocado and tender spinach, all tossed in a light dressing for a refreshing salad that’s as nourishing as it is delicious. Whether you’re serving it as a side or enjoying it as a light meal, this vibrant summer salad is quick to make, full of flavor, and sure to impress.

Although avocados do not take the spotlight in this recipe, we suggest you use the best ones you can find. If you have the chance to buy them at a farmer’s market, ask the merchant for avocados that will be ripe on the day you plan to make the salad (and maybe also buy a couple to make some delicious guacamole 😉 ). Else, if you can buy them ripe and ready to use, that’s usually a better bet than buying them unripe and having to time your peach, spinach, and avocado salad to when the avocados are ready.

Avocados start to oxidize soon after being opened and exposed to air. While this doesn’t affect their flavor so much, their color changes from a beautiful bright green to a very unappetizing dark and brownish green. So, if you are bringing this salad to a gathering, we suggest you mix all the ingredients beforehand except the avocado. You can chop and mix it into the salad right before serving.

Toasting almonds, cashews, and other nuts and seeds helps to really awaken their flavor and even brings out some nuances that won’t be there otherwise. For this reason, we recommend that you take the extra few minutes and toast the almonds before you add them to the peach, spinach, and avocado salad. You won’t regret it!

Ingredients

For the salad

1/2 small red onion
4 oz fresh spinach
2 peaches
1 avocado
2/3 cup goat cheese
1/2 cup toasted almonds

For the dressing

2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
salt & pepper

Instructions

Thinly slice the red onion. Cut the peaches in half, remove the pit, and slice thinly. Cut the avocados into small cubes, and cut the goat cheese into small pieces. Mix all the salad ingredients in a large bowl: onion, spinach, avocado, goat cheese, peaches and almonds.
In a small bowl or cup, mix together all the ingredients for the dressing: olive oil, lemon juice, Dijon mustard, honey, salt and pepper.
Pour the dressing on the salad and toss together gently. Done!

Notes

The recipe is for 4 servings.
Prep time: 10 minutes.
Cooking time: no cooking involved.

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