Avocado Salad With Peaches Recipes
SUMMER PEACH SPINACH SALAD WITH AVOCADO, TOASTED ALMONDS + GOAT CHEESE
One of my favorite go-to summer salads is this fresh peach spinach salad with creamy goat cheese, heart-healthy avocado and crunchy toasted almonds. Drizzle this lovely peach salad with an easy homemade balsamic vinaigrette for the perfect lunch!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Gluten Free Grain Free Lunch Salad Vegetarian
Time 15m
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the balsamic vinaigrette: balsamic vinegar, olive oil, minced garlic, dijon and salt and pepper. Add a sweetener here if you'd like here too. I always prefer to!
- In a large bowl, add the spinach. Drizzle with desired about of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced/sliced avocado, red onion, goat cheese crumbles and toasted almonds. Toss very gently again. Serve immediately. Salad serves 4.
Nutrition Facts : ServingSize 1 serving, Calories 292 kcal, Carbohydrate 19.1 g, Protein 7.4 g, Fat 22.9 g, SaturatedFat 4.4 g, Fiber 6.8 g, Sugar 8.2 g
6-INGREDIENT AVOCADO CABBAGE SLAW
This quick and easy, 6-ingredient salad is full of flavor.
Provided by All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished wit
Time 12m
Number Of Ingredients 7
Steps:
- Combine cabbage, carrot, and onion in large mixing bowl.
- In a separate bowl, mash enough avocado to make 1 cup. Add lemon juice and seasonings and mix well.
- Stir avocado mixture into cabbage mixture. Dice remaining avocado and add to slaw. Serve immediately
AVOCADO SALAD WITH PEACHES
Provided by Greg Baker
Categories Salad Appetizer Side Vegetarian Quick & Easy Backyard BBQ Lunch Peach Avocado Arugula Summer Grill Grill/Barbecue Healthy Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Roast bell pepper. Peel and chop pepper; purée with red wine vinegar, vanilla, and sugar in a blender until smooth.
- With machine running, gradually add olive oil. Season with salt and pepper.
- Halve and pit avocados and season with salt and pepper. Drizzle with olive oil and place cut side down on a medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice.
- Toss with arugula or sorrel and peaches. Drizzle dressing over.
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- Make the salad: Place the red onion in a small bowl and cover with water. Let it rest while you prepare the rest of the salad. (This will keep the flavor of the onion but remove some of the harsh after-bite.) Place the arugula in a large serving bowl.
- To toast the almonds, place them in a small skillet over medium-low heat. Cook, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Set aside.
- Make the dressing: In a small bowl or large liquid measuring cup, whisk together the dressing ingredients (the oil, lemon juice, mustard, garlic, salt, and pepper).
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