Peach Salad

5 from 4 votes

Peach Salad mixes ripe peaches, creamy avocado, and crisp candied almonds, all tossed in a fresh citrus dressing that screams summer.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: fresh peach salad, Peach Salad

Servings: -8 servings, as a side

Author: Chelsea Lords

Cost: $8.92

Equipment

Large bowl or salad platter
Small blender

Ingredients

Salad

1/2 small red onion very thinly sliced (1/2 cup)
10 ounces mixed greens 12-14 cups (lightly packed)
2 ripe peaches or nectarines (2 cups)
2 ripe avocados diced or thinly sliced (2 cups)
1/2 cup crumbled feta cheese or goat cheese

Stovetop Candied Almonds (see note 1)

1 cup sliced almonds
1/4 cup + 2 tablespoons granulated sugar

Dressing (see note 2)

3 clementine oranges
1 large lemon
2-1/2 tablespoons honey
2 teaspoons Dijon-style mustard
1/2 cup olive oil
1/2 teaspoon salt

US - Metric

Instructions

Dressing: Zest and juice the citrus to get 2 teaspoons orange zest, 1 teaspoon lemon zest, 4 tablespoons orange juice, and 2 tablespoons lemon juice. Add citrus zest and juice to a small blender jar with the rest of the dressing ingredients. Blend until smooth and emulsified. Don’t overblend.
Almonds: Add almonds and sugar to a large pan over medium heat. Stir constantly for 4-5 minutes, until sugar melts and coats the almonds and they’re lightly toasted. Watch closely to avoid burning. Remove from heat, stir to coat evenly, then spread in a single layer on parchment to cool. Break apart once hardened.
Place sliced onion in a small bowl and toss with 1 tablespoon of the dressing. Let it sit while assembling the rest of the salad.
This salad is best served immediately after it’s dressed, so wait to add dressing until you’re ready to serve (see storage). Add mixed greens to a large bowl. Drizzle with a few tablespoons of the dressing and toss to coat. Add red onion, peaches, avocados, candied almonds, and cheese.
Drizzle on more dressing (adding to preference) and gently toss again. Serve with extra dressing on the side, if desired. You may not need all the dressing. Enjoy right away!

Video

Notes

Note 1: This makes extra almonds, but works best in this quantity. I use about 2/3 cup for the salad and store the rest in an airtight container for up to 2 months in the freezer or 2-3 weeks in the pantry. Great for snacking or topping other salads.

Note 2: You’ll likely have extra dressing depending on how much you like. Store leftovers in the fridge for 4–5 days.

Storage: Only dress what you plan to eat right away. Store leftover components (greens, dressing, almonds, cheese) separately. Cut avocado right before serving to avoid browning.

Nutrition