Summer Peach Salad

Name: Peach Salad with Balsamic Dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 cup almonds, roughly chopped; 6 cups mixed leafy greens; 2 large ripe peaches, thinly sliced; 1 medium ripe avocado, diced; 1/2 cup Persian (mini) cucumbers, thinly sliced; 1/4 cup crumbled goat cheese; 1/4 cup Primal Kitchen Balsamic Vinaigrette

July 16, 2024

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This vibrant summer peach salad is a seasonal delight that captures the essence of sun-kissed days. When the sunlight hours are long and the temperatures are warm, local farmers’ markets brim with bushels of ripe, delicious clingstones, donuts, whites, and classic yellow peaches. Sure, you can get peaches year-round—in cans, even—but there’s nothing quite like the juicy sweetness of fresh summer fruit to elevate a salad.

To make our easy summer peach salad recipe, we paired sliced yellow peaches with a bold flavor trifecta of smoky toasted almonds, creamy goat cheese, and tangy Balsamic Vinaigrette made with avocado oil. Add earthy avocado slices and crisp mini cucumbers and you have a bright, refreshing salad that’s the best of summer in every bite. For more protein, top your peach salad with a grilled chicken breast marinated in our mouthwatering balsamic dressing!

Peach Salad with Balsamic Dressing

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Calories

274

Balsamic vinaigrette and peaches go together like summer and sunshine. Made with a handful of fresh ingredients, this easy 10-minute summer peach salad drizzled with balsamic dressing brings all of the season’s best flavors and textures together: creamy, sweet, crisp, toasty, tangy, and totally delicious. Serve it as a breezy summer lunch or a light dinner after a day at the beach.

Author:

Mackenzie Burgess, RDN

Image of Peach Salad with Balsamic Dressing

Ingredients

1/2 cup almonds, roughly chopped
6 cups mixed leafy greens
2 large ripe peaches, thinly sliced
1 medium ripe avocado, diced
1/2 cup Persian (mini) cucumbers, thinly sliced
1/4 cup crumbled goat cheese
1/4 cup Primal Kitchen Balsamic Vinaigrette

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Directions

Toast almonds over medium-low heat in a medium pan until golden brown, about 5-7 minutes. Set them aside to cool.
Divide the leafy greens evenly among each plate, about 2 large handfuls per plate.
Top with peaches, avocado, cucumbers, goat cheese, and toasted almonds.
Drizzle with Balsamic Vinaigrette before serving, about 1 tablespoon per plate.

Recipe Note

Nutritional information calculated using Cronometer.
If goat cheese isn't your preference or if you're looking for a sharper taste, crumbled feta is a great alternative.
If you can’t find mini cucumbers, you can use regular cucumbers. Just cut the larger slices into quarters to mimic the size and texture of mini cucumbers.

Nutrition

Serving Size: 1 serving
per serving: Calories; 274

Amount/Serving % Daily Value

Carbs: 17.3 grams
Fat: 21.8 grams
Protein: 7.9 grams

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About the recipe creator:

Mackenzie Burgess, RDN is a registered dietitian and recipe developer in the Denver area. She focuses on customizable recipes with ingredients of your choice. Mackenzie is passionate about improving peoples’ cooking confidence through easy meals, kitchen hacks, and her hands-on “Coaching + Cooking” program. Connect with her on social media @cheerfulchoices or on her website at CheerfulChoices.com.