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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Fresh and Vibrant Israeli Salad

 

If you’re craving a dish that’s light, refreshing, and bursting with flavor, look no further than the Israeli Salad. Ready in under 20 minutes and packed with nutrient-rich vegetables and heart-healthy olive oil, this iconic dish is a cornerstone of Israeli cuisine, celebrated for its simplicity and vibrant ingredients. Known for its finely chopped vegetables and zesty dressing, Israeli salad is a versatile side dish or breakfast staple, often enjoyed with warm pita, falafel, or shawarma.

The beauty of Israeli salad lies in its adaptability and ease of preparation. Whether served at room temperature for maximum flavor or chilled for a refreshing bite — I prefer mine chilled — , this salad is perfect for any occasion—be it a summer barbecue, a casual lunch, or a healthy snack.

Israeli Salad

For the Salad:
1 lb. cucumbers, diced
1 lb. fresh ripe tomatoes, seeded and diced
1 pkg. Melissa’s mini peppers
½ c. minced fresh parsley

For the Dressing:
2 T. extra virgin olive oil
Juice of 1 lemon
¼-½  t. kosher salt

Slice each cucumber in half lengthwise. Cut each half into 2 long, thin strips (4 strips total per cucumber). Dice them into small pieces. If you prefer a seedless salad, scoop out the cucumber’s seed-filled center before dicing. Place the diced cucumbers in a large mixing bowl.

Remove the stem end of your mini pepper, slice it in half, and slice each half into 3-4 thin strips. Dice those strips into small pieces.

To the bowl, add the diced tomatoes, and minced parsley.

In a small bowl, whisk together olive oil, lemon juice, and kosher salt until emulsified.

Drizzle the dressing over the vegetables. Toss gently until everything is well coated.

Serve immediately at room temperature for the best flavor, or chill for 15–20 minutes for a refreshing twist. Enjoy as a side dish, stuffed in a pita, or on its own!

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