Have you had your reasonable share of peaches this summertime? I definitely have not. I’m fixing that with my pal Erin Clarke’s lively peach, avocado and arugula salad. Erin complete the tastes with salted gorgonzola cheese, crisp toasted almonds, and a zippy lemon dressing.

This easy summertime salad is more than the amount of its parts. It’s a mix I would not have actually created on my own, and it’s so beautiful. I could not stop returning for more.

Possibly you understand Erin from her blog site, Well Plated. Erin has actually been striving on her very first cookbook for a number of years now, and I’m so fired up to share that it’s lastly here! The Well Plated Cookbook (affiliate link) provides over 130 quickly, healthy dishes you’ll wish to consume.

salad ingredients with well plated cookbook

I discovered this vibrant salad on page 116, entitled, “Schedule Club Salad (A Great, Green Celebration Salad).” Erin’s headnotes are amusing, warm and motivating, much like she remains in reality. Here’s what she needed to state about this dish:

” My pal Erika as soon as brought this salad to our month-to-month book club, and now, 5 years later on, we still will not let her bring anything else. We describe it as ‘The Salad,’ and its existence at the table is more necessary than in fact checking out the book. This outstanding green salad is sized for a crowd, tastes much better than any salad I have actually consumed in a dining establishment, and is stunning and versatile for the seasons …”

She influenced me not just to make ‘The Salad,’ however to sign up with a book club when we have the ability to get together once again. In the meantime, this salad dish is quickly cut in half and completely matched for any summertime supper.

toasted almonds with arugula

The Well Plated Cookbook is stuffed with wholesome, rewarding dishes that have actually been attentively crafted and diligently evaluated. Erin guarantees you’re never ever entrusted a random half-cup of remaining beans and guides you to change the dishes to fit your season or kitchen.

Erin provides chapters from breakfast through dessert, with a focus on main courses. While the book isn’t created to be vegetarian, I discovered a variety of luring alternatives. Midwesterners will value her healthy spins on timeless meals, and everybody will discover something brand-new to take pleasure in.

Examine it out, and let us understand how your salad ends up in the remarks!

sliced peaches in salad

peach salad recipe with greens

Yearning for more fresh summertime salads? Here are a few of my favorites:

  • The Very Best Panzanella Salad
  • Vibrant Strawberry Arugula Salad with Balsamic Vinaigrette
  • Fattoush Salad with Mint Dressing
  • Treasure Caprese Salad
  • Watermelon Salad with Herbed Yogurt Sauce

summertime peach salad with arugula

Erin’s Peach & Avocado Green Salad

  • Author: Cookie and Kate
  • Preparation Time: thirty minutes
  • Overall Time: thirty minutes
  • Yield: 8 side salads 1 x
  • Classification: Salad
  • Technique: By hand
  • Food: American
  • Diet Plan: Vegetarian

5 from 21 evaluations

This summertime salad dish from The Well Plated Cookbook includes ripe peaches and avocado over fresh arugula. It’s healthy and scrumptious! Dish yields a large salad (enough for 8 side salads or 3 to 4 primary salads); cut the dish in half for a smaller sized crowd.


Green Salad

  • 1/2 little red onion, extremely thinly sliced (about 1/2 cup)
  • 10 to 12 ounces child arugula ( 12 to 15 gently loaded cups)
  • 2 medium ripe peaches or nectarines, pitted and very finely sliced, peels on or off (about 2 cups)
  • 2 medium ripe avocados, diced (about 2 cups)
  • 2/3 cup saltless chopped almonds
  • 2/3 cup collapsed moderate blue cheese *, such as gorgonzola (about 3 1/2 ounces)

Lemon Dressing

  • 1/4 cup additional virgin olive oil
  • 1/4 cup newly squeezed lemon juice (from 1 to 2 lemons)
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, pushed or minced
  • 3/4 teaspoon kosher salt or a heaping 1/4 teaspoon great sea salt
  • 1/4 teaspoon ground black pepper


  1. Make the salad: Put the red onion in a little bowl and cover with water. Let it rest while you prepare the remainder of the salad. (This will keep the taste of the onion however get rid of a few of the severe after-bite.) Location the arugula in a big serving bowl.
  2. To toast the almonds, position them in a little frying pan over medium-low heat. Cook, stirring regularly (mindful, they can burn), up until the almonds are aromatic and beginning to turn golden on the edges, about 4 to 5 minutes. Reserve.
  3. Make the dressing: In a little bowl or big liquid measuring cup, blend together the dressing components (the oil, lemon juice, mustard, garlic, salt, and pepper).
  4. Drizzle half of the dressing over the greens, then toss to coat. Drain pipes the red onion, then spread it over the arugula. Leading with the peaches, avocados, almonds and cheese. Right before serving, drizzle on a bit more dressing and offer it a last, mild toss to integrate. Take pleasure in, with extra impersonating wanted.


This dish originates from The Well Plated Cookbook by Erin Clarke, with approval.

* Blue cheese option: If you do not take pleasure in blue cheese, I believe your next finest bet would be goat cheese. Feta may be good, too.

Modification it up: Erin states, “This salad is a wonderful base for seasonal swaps. In the fall and winter season, change the peaches and almonds with very finely chopped apples and walnuts. In the spring and early summertime, attempt a mix of chopped strawberries and pecans.”

Storage ideas: This salad tastes finest the day it is made. Erin states that if you do not mind a little wilted arugula, it can be kept in the fridge for 1 to 2 extra days. Get up the leftovers with an additional capture of lemon juice.

▸ Nutrition Details

The details revealed is a price quote supplied by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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