Peach & Avocado Green Salad (Printable Version)

# What You'll Need:

→ Green Salad

01 - ½ small red onion, very thinly sliced (about ½ cup)
02 - 10 to 12 ounces baby arugula (12 to 15 lightly packed cups)
03 - 2 medium ripe peaches or nectarines, pitted and thinly sliced, peels on or off (about 2 cups)
04 - 2 medium ripe avocados, diced (about 2 cups)
05 - ⅔ cup unsalted sliced almonds
06 - ⅔ cup crumbled mild blue cheese, such as gorgonzola (about 3 ½ ounces)

→ Lemon Dressing

07 - ¼ cup extra virgin olive oil
08 - ¼ cup freshly squeezed lemon juice (from 1 to 2 lemons)
09 - ½ teaspoon Dijon mustard
10 - 1 clove garlic, pressed or minced
11 - ¾ teaspoon kosher salt or a heaping ¼ teaspoon fine sea salt
12 - ¼ teaspoon ground black pepper

# How to Make It:

01 - Place the red onion in a small bowl and cover with water. Let it rest while you prepare the rest of the salad to maintain flavor while removing harsh aftertaste. Place the arugula in a large serving bowl.
02 - Place sliced almonds in a small skillet over medium-low heat. Cook, stirring frequently (watch carefully as they can burn quickly), until fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Set aside.
03 - In a small bowl or large liquid measuring cup, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
04 - Drizzle half of the dressing over the arugula, then toss to coat. Drain the red onion, then scatter it over the arugula. Top with the peaches, avocados, toasted almonds and crumbled cheese.
05 - Just before serving, drizzle on additional dressing as needed and give the salad a final, gentle toss to combine. Serve immediately with any remaining dressing on the side.

# Handy Tips:

01 - For a blue cheese alternative, try goat cheese or feta if preferred.
02 - This salad adapts well to seasonal variations: try apples and walnuts in fall/winter, or strawberries and pecans in spring/early summer.
03 - Best enjoyed fresh the day it is made. If storing leftovers for 1-2 days, revive with an extra squeeze of lemon juice.

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