Description
A summer-inspired salad featuring fire-kissed peaches, fresh greens, creamy avocado, and a vibrant basil vinaigrette. This dish balances smoky, sweet, and tangy flavors for a wellness-focused, plant-rich meal.
Ingredients
2 ripe peaches (freestone variety)
4 cups mixed leafy greens (arugula, spinach, butter lettuce)
1 thin red onion, sliced
1 cup halved cherry tomatoes
1 medium avocado, diced
50g crumbled goat cheese or feta
1/4 cup toasted, chopped pistachios
2 tbsp olive oil or avocado oil
3 tbsp apple cider vinegar
1 tbsp raw honey
1 tbsp Dijon mustard
1 cup fresh basil, chopped
Aquafaba (optional, for vegan version)
Nutritional yeast (optional, vegan alternative to cheese)
Instructions
Preheat grill to medium-high heat (375°F–450°F)
Cut peaches in half and remove pits. Brush flesh with oil
Grill peaches cut-side down for 3–4 minutes until charred and softened
Toss red onion slices with 1 tsp oil; grill 2–3 minutes for slight char
In a small bowl, whisk vinegar, honey, Dijon, and 1 tbsp oil until emulsified. Add basil and salt to taste
In a large bowl, combine greens, grilled peaches, tomatoes, avocado, onions, pistachios, and goat cheese (or nutritional yeast)
Drizzle vinaigrette over salad and toss gently
Transfer to serving platter and garnish with additional basil
Notes
Let red onion sit 5 minutes before adding to reduce sharpness
Toast pistachios in a dry skillet for enhanced flavor
Vegan option: Substitute aquafaba for moisture and nutritional yeast for cheese
Store leftovers in an airtight container for up to 2 days