Summer Salad with Peach –Walnut Dressing

Peaches and walnuts make a summery, juicy, flavorful salad dressing.


For the dressing

  • 1/3 Cup walnuts, toasted
  • 1/2 Cup chopped peaches
  • 1/4 Cup orange juice
  • 1 Tablespoon lemon or lime juice

For the salad

  • 1 head green leaf lettuce, leaves washed and torn into bite-size pieces
  • 1 head red leaf lettuce, leaves washed and torn into bite-size pieces
  • 2 peaches, halved, pitted and thinly sliced
  • 8 radishes, thinly sliced
  • 1 cucumber, halved lengthwise and thinly sliced
  • 1/2 Cup walnuts, toasted


Calories Per Serving111

Folate equivalent (total)55µg14%

Peach Salad: The Best Summer Salad

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!

Fresh Summer Peach Salad

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.

Related Recipes

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.

Recipe Source

Adapted from “The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach,” by Jessica N. Rose and Stephen K. Rose (Scribner, 2019).

Easy summer salad recipes – the classic fruit salad


  • 1 cup raspberries
  • 2 cups blueberries
  • 1 pint of strawberries, halved
  • 2 cups red grapes
  • 2 diced mangos
  • 3 sliced kiwis
  • 3 cups pineapple chunks

Fresh, light salad you can also use for dessert


Super easy and simple

Source: joyfulhealthyeats. com

Delicious peach spinach salad


  • 2 large peaches
  • 1 avocado
  • 1/2 red onion
  • 5 cups spinach
  • 1/2 cup goat cheese, crumbled
  • 1/2 cup sliced toasted almonds
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1/2 tsp dijon mustard
  • 1 garlic clove
  • salt and pepper

The combination may seem strange, but trust us, it is very tasty


  1. In a bowl mix together the ingredients for the dressing.
  2. Add the spinach to a large salad bowl and drizzle with balsamic vinaigrette, toss. Top with the rest of the ingredients and toss gently again.

Ready to serve

Source: ambitiouskitchen. com

Non-traditional summer salad

Summer Peach Balsamic Caprese 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.

Can I add a protein to this salad?

If you like this recipe, you may also be interested in these other salad recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

The Best Candied Curry Pecans

That's what those little nuggets of joy up there should be called. They're sweetened with honey, have a gentle curry flavor and are begging to be eaten with smoky grilled peaches.

Making candied pecans might sound a little difficult, but it's super easy.

  1. Put the pecans in a pan with some honey, curry powder, and salt then let the honey boil until the pan is dry and the pecans are coated in a sweet glaze.
  2. Stir some butter through the pecans so they don't stick together and you're done.

See how easy it is to make the best grilled peach salad topper?

This peach arugula salad is perfect for a hot summer day. Other salads I love are Summer Tomato Salad, Chopped Wedge Salad and Grilled Peach and Watermelon Burrata Salad.

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!

Step 3/4

  • 50 ml olive oil
  • 1⅜ tsp chili flakes
  • 1 lemon
  • fine grater
  • bowl
  • whisk

For the dressing, mix olive oil, chili flakes, lemon zest and juice, and mix to combine. Season with salt and pepper to taste.

Recipe Summary

  • 1/4 cup walnuts
  • 3/4 pound thin green beans
  • 3/4 pound mixed baby squash or zucchini, cut into 3/4-inch pieces
  • 2 tablespoons nonfat plain yogurt
  • 2 tablespoons walnut oil or canola oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cilantro leaves
  • 2 tablespoons snipped chives
  • 1 tablespoon tarragon leaves
  • Salt and freshly ground pepper
  • 1 pint grape tomatoes, halved

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.

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