Peach & Avocado Green Salad

Fitz & Floyd Sicily Blue Italian Bowl

 I’ve eaten more salads than I can count, but even the biggest leafy-green fans hit a boredom wall eventually. That’s exactly when this stunner from Erin Clarke’s The Well Plated Cookbook caught my eye. The surprising mix of sweet peaches, creamy avocado, crunchy almonds, and tangy blue cheese is anything but ordinary.

 I swapped the original arugula for crisp Romaine (perfect if you’re feeding a crowd that prefers milder greens) and eased up slightly on the salt in the dressing. The result? Still sensational, but even more approachable. This has quickly become my favorite homemade dressing.  It's bright, fresh, and ready in seconds. It keeps beautifully in the fridge, so you can enjoy it all week long. Don't let those fresh summer peaches go out of season before trying this.

Erin’s Peach & Avocado Green Salad (Adapted)

 ½ small red onion, very thinly sliced (about ½ c.)

10–12 oz. Melissa’s Romaine lettuce, torn into bite-sized pieces

2 medium ripe peaches, pitted and thinly sliced (peels on or off)

2 medium ripe avocados, diced

⅔ c. sliced almonds, toasted

⅔ c. crumbled mild blue cheese (about 3½ oz.)

 Lemon Dressing:

¼ c. extra-virgin olive oil

¼ c. freshly squeezed lemon juice

½ t. Dijon mustard

1 clove garlic, pressed or minced

½ t. kosher salt

¼ t. freshly ground black pepper

  Place the sliced red onion in a small bowl and cover with cold water. Let it soak while you prepare everything else—this mellows the bite without losing flavor.

 Toast the almonds in a small skillet over medium-low heat, stirring often, until fragrant and lightly golden (4–5 minutes). Watch carefully so they don’t burn. Set aside to cool.

 Whisk together all dressing ingredients in a small bowl or measuring cup until well combined.

 Add the torn Romaine to a large serving bowl. Drizzle with about half the dressing and toss gently to coat.

 Drain the red onion and scatter it over the greens. Top with peach slices, diced avocado, toasted almonds, and crumbled blue cheese.

 Just before serving, drizzle on a little more dressing and give everything a final gentle toss. Serve immediately with extra dressing on the side.

 This salad looks as gorgeous as it tastes—vibrant colors, contrasting textures, and that perfect sweet-savory balance. It’s quick enough for weeknights yet impressive enough for guests. Once you try this dressing, you’ll be reaching for it on everything from grilled chicken to simple greens. Enjoy every refreshing bite!

 

For more wonderful recipes, you can buy Erin’s cookbook here. A sample is available to read online, so check it out.  

 

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