Peaches and walnuts make a summery, juicy, flavorful salad dressing.
Calories Per Serving111
Folate equivalent (total)55µg14%
There are few things better than true summer peaches. A trip home from the beach is never complete without a stop at Peach Park in Clanton, Alabama, but this time of year, we can also find them at almost every farmers market! I’d say that is a perk of being a Southern girl.
This peach salad is a summer staple around here and for good reason! Try it today and add whatever you like. Almonds or walnuts are both great options and as long as you try goat cheese with peaches, you won’t be disappointed!
Thai basil, Thai chiles, crushed peanuts and fresh mint spark this savory, refreshing salad.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Whisk together the chile pepper, garlic, lime juice, fish sauce, oil, brown sugar and shallot in a large mixing bowl until combined. Reserve 1/2 cup of the vinaigrette separately.
Add the watermelon, mango, peaches, cucumber, Thai basil and mint to the bowl with most of the dressing gently toss to coat. Scatter the peanuts over the surface of the salad and serve right away along with the reserved dressing.
Adapted from “The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach,” by Jessica N. Rose and Stephen K. Rose (Scribner, 2019).
Fresh, light salad you can also use for dessert
Super easy and simple
Source: joyfulhealthyeats. com
Delicious peach spinach salad
The combination may seem strange, but trust us, it is very tasty
Ready to serve
Source: ambitiouskitchen. com
Non-traditional summer salad
Summer salads for daaaaaaaaays/every dang day for the rest of the summer, guys.
Can I just let those insanely gorgeous fresh peaches convince you? Cool.
So this isn’t classic caprese salad obviously since there’s no tomatoes in sight. <<< That’s what the abundance of fresh juicy peaches is for and tbh, it’s pushing a LOT of salad wins at the moment.
Peaches + mozzarella + basil + balsamic vinaigrette + we even threw some toasty almonds into the salad party. We obviously need bigger salad bowls and forks.
So here’s how today’s caprese salad beauty goes down, guys: Fresh romaine lettuce (obviously) in your prettiest salad bowl and then go ahead and cut up a ton of gorgeous peaches and arrange ’em on top. Like so. ^^^
Clear a spot for fresh mozzarella balls, toasted almonds, and sprinkle a ton of minced basil on top.
Gaaah. It’s obviously the prettiest but more pretty and more flavors always means good things so a quick homemade balsamic vinaigrette is up next.
Please refrain from just falling facefirst into the salad bowl. It’s a distinct possibility.
Seriously. I don’t know about you, but I’m planning on putting this caprese salad on lunch repeat for the remainder of ALL these summer days.
Summer days = all day every day. Don’t judge me and my salad addiction.
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I’ve been waiting months to make this delicious salad from my friend Amie’s cookbook, Eating Clean. I finally got my hands on some beautiful ripe peaches from Frog Hollow Farms and set out to make this salad. Amie has struggled with chronic pain and multiple ailments including Lyme Disease for as long as I know her. She’s been healing her body with clean eating to help fight the inflammation and created this book to help others dealing with similar issues. If you’re looking for a food detox and you’re not sure how to start, this book is for you. Even if you don’t have health issues, this salad is healthy, fresh and delicious, run out and make it now!
For the dressing, mix olive oil, chili flakes, lemon zest and juice, and mix to combine. Season with salt and pepper to taste.
Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 10 minutes, until golden. Let cool.
Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water. Add the green beans to the boiling water and blanch until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the beans to the ice water. Add the squash to the boiling water and blanch until crisp-tender, about 1 minute. Add the squash to the ice water. Drain the vegetables and pat completely dry.
In a blender, combine the walnuts, yogurt, walnut oil, lemon juice, cilantro, chives and tarragon. Blend until smooth, scraping down the side of blender. Transfer the dressing to a bowl and season with salt and pepper. Add the green beans, squash and tomatoes, toss to coat and serve.