Peach Avocado Arugula Salad

This vibrant peach and avocado green salad brings together the sweetness of summer fruit with creamy avocado and peppery arugula for a refreshing meal that works equally well as a side or main dish. The combination of textures and flavors creates a perfect balance that highlights seasonal produce at its best.

I first made this salad for a backyard gathering and watched as guests went back for seconds and thirds. The combination of juicy peaches and buttery avocado over peppery arugula has become my signature summer dish when I want to showcase seasonal produce without spending hours in a hot kitchen.

Ingredients

• Fresh arugula forms the peppery base that stands up beautifully to the sweet and creamy toppings
• Red onion adds a gentle bite when soaked in water to remove harshness
• Ripe peaches bring natural sweetness and juicy texture at summer peak
• Avocados provide creamy richness and healthy fats for satisfaction
• Sliced almonds contribute essential crunch and nutty flavor when toasted
• Mild blue cheese like gorgonzola offers tangy creaminess that balances the sweet elements
• Extra virgin olive oil creates the smooth base for a simple homemade dressing
• Fresh lemon juice brightens everything with necessary acidity
• Dijon mustard acts as an emulsifier while adding subtle complexity
• Fresh garlic provides aromatic depth that ties all flavors together

Step-by-Step Instructions

Soak the Red Onion

Place thinly sliced red onion in a bowl of cold water while preparing other ingredients. This simple step keeps the onion flavor but removes the harsh bite that can overpower more delicate ingredients. Let them soak for at least 15 minutes while you prep the remaining components.

Toast the Almonds

Add sliced almonds to a dry skillet over medium low heat. Watch them carefully and stir frequently as they can burn quickly. Look for a golden color at the edges and a fragrant nutty aroma which indicates they are properly toasted usually around 4 to 5 minutes. Immediately remove from heat to prevent burning.

Make the Dressing

Combine olive oil lemon juice Dijon mustard minced garlic salt and pepper in a small bowl or measuring cup. Whisk thoroughly until the mixture becomes slightly emulsified and the Dijon has fully incorporated with no visible separation. Taste and adjust seasoning if needed.

Assemble the Base

Place arugula in a large serving bowl with plenty of room for tossing. Drizzle half the dressing over the greens and gently toss to ensure even coating. The peppery arugula should be lightly dressed but not soggy each leaf with a thin coating of the bright dressing.

Add the Toppings

Drain the soaked red onions and scatter them across the dressed arugula. Arrange the sliced peaches avocado chunks toasted almonds and crumbled blue cheese in sections over the greens creating a visually appealing presentation. The contrast of colors and textures makes this salad particularly attractive.

Final Toss

Just before serving drizzle a bit more dressing over the top and give everything a final gentle toss. Be careful not to overmix as the avocado and cheese can become mushy. Each bite should contain multiple elements for the perfect balance of flavors and textures.

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The blue cheese is perhaps my favorite element in this recipe even though I was initially skeptical about pairing it with fruit. My daughter who typically avoids blue cheese entirely now requests this salad specifically and has even started experimenting with other fruit and cheese pairings in her own cooking.

Seasonal Adaptations

This versatile salad framework can be adapted throughout the year without losing its appeal. In autumn substitute thinly sliced apples for peaches and walnuts for almonds keeping the same dressing for a harvest version. During spring strawberries and pecans create a delightful variation that highlights early season produce. Winter versions can incorporate sectioned citrus and pistachios for brightness during colder months. The arugula base and dressing remain constant providing reliable structure for seasonal creativity.

Make Ahead Tips

For convenient entertaining you can prepare many components ahead of time. Wash and dry arugula up to 24 hours ahead storing with a paper towel in a sealed container. Toast almonds and store in an airtight container at room temperature for up to a week. Mix the dressing and refrigerate for up to 3 days just bring to room temperature and reshake before using. Cut peaches avocado and onion just before assembling to prevent browning and maintain optimal texture and appearance.

Serving Suggestions

This versatile salad pairs beautifully with grilled proteins for a complete meal. Serve alongside grilled chicken breasts or salmon fillets for a protein rich dinner. For vegetarian options add a quinoa and bean mixture or grilled halloumi cheese to increase satiety. The salad also complements summer pasta dishes or stands alone as a refreshing lunch option. For entertaining consider serving in individual portions on small plates as a sophisticated first course that highlights seasonal produce.

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Common Questions

→ Can I make this salad ahead of time?

This salad is best enjoyed fresh on the day it's made. If needed, you can prepare components separately (toast almonds, slice fruits, make dressing) and assemble just before serving. If you don't mind slightly wilted arugula, leftovers can be stored refrigerated for 1-2 days. Refresh with an extra squeeze of lemon juice before serving.

→ What can I substitute for blue cheese?

If you don't enjoy blue cheese, goat cheese makes an excellent alternative with its creamy texture and mild tangy flavor. Feta cheese would also work well, adding a salty brightness that complements the sweet peaches and creamy avocado.

→ How do I keep avocados from browning in the salad?

Add the diced avocado just before serving and toss it gently with the lemon dressing. The citric acid in the lemon juice helps prevent oxidation that causes browning. If preparing components ahead, wait to cut the avocado until the last minute.

→ Can I use a different type of greens?

While peppery arugula provides a nice contrast to the sweet peaches and creamy avocado, you can substitute with baby spinach, mixed spring greens, or butter lettuce for a milder flavor profile. Each will create a slightly different but equally delicious salad.

→ How do I know when peaches are ripe enough for salad?

The ideal peaches for this salad should yield slightly to gentle pressure but not be mushy. They should smell fragrant and sweet at the stem end. If your peaches are firm, you can ripen them at room temperature in a paper bag for 1-2 days before using.

→ What can I serve with this salad?

This versatile salad pairs beautifully with grilled chicken, fish or shrimp for a complete meal. It also complements summer fare like grilled vegetables, quiche, or crusty bread with cheese. For a vegetarian dinner, add quinoa or chickpeas to make the salad more substantial.