Description

A refreshing and indulgent summer salad featuring juicy peaches, creamy avocado, crisp greens, citrusy dressing, and crunchy nuts—perfect for entertaining or a light meal.

Ingredients

4 fresh ripe peaches, pitted and sliced
2 ripe avocados, diced
6 cups mixed baby greens (spinach, arugula, spring mix)
1/2 cup crumbled feta or goat cheese
1/2 cup toasted pecans or walnuts
1/4 cup thinly sliced red onion
1/4 cup fresh basil leaves, torn
For dressing:
3 tablespoons extra‑virgin olive oil
1½ tablespoons honey or agave syrup
1 tablespoon champagne or apple cider vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

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Instructions

In a small bowl, whisk together olive oil, honey, vinegar, Dijon mustard, salt, and pepper until emulsified. Set aside.
On a large serving platter or in a salad bowl, arrange mixed greens as the base.
Top greens with peach slices, avocado pieces, red onion, crumbled cheese, and toasted nuts.
Drizzle the dressing evenly over the salad.
Garnish with fresh basil leaves.
Gently toss just before serving to coat all ingredients.

Notes

Use ripe but firm peaches for best texture—too soft and they become mushy.
Swap cheese for a dairy‑free version to make this vegan.
Make dressing ahead and refrigerate; toss salad just before serving to keep greens crisp.
Add grilled chicken or shrimp to turn this into a heartier main course.
Substitute pecans with almonds or pistachios based on preference.