Peach & Arugula Salad
This Peach Arugula Recipe is pretty much the perfect salad. The peppery arugula pairs beautifully with the sweet peaches for a lovely summer salad.
Ingredients
- 1/2 cup mall red onion, very thinly sliced (about ½ cup)
- 10-12 ounces baby arugula (12 to 15 lightly packed cups)
- 2 full ripe peaches or nectarines, pitted and thinly sliced, peels on or off
- 2 full ripe avocados, diced
- 2/3 cup unsalted sliced almonds
- 2/3 cup crumbled mild feta, blue cheese or any other crumbly cheese will work as well
Lemon Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
- 1/2 tbsp Dijon mustard
- 1 full cloved garlic
- 1/4 tbsp kosher salt or a heaping ¼ teaspoon fine sea salt
- 1/4 tbsp ground black pepper
Instructions
- Make the salad: (Optional) Place the red onion in a small bowl and cover with water. Let it rest while you prepare the rest of the salad. (This will keep the flavor of the onion but remove some of the harsh after-bite.) Place the arugula in a large serving bowl.
- Toast the almonds, small skillet over medium-low heat. Cook, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Set aside.
- Make the dressing: In a small bowl or large liquid measuring cup, whisk together the dressing ingredients (the oil, lemon juice, mustard, garlic, salt, and pepper).
- Drizzle half of the dressing over the greens, then toss to coat. Drain the red onion, then scatter it over the arugula. Top with the peaches, avocados, almonds and cheese. Just before serving, drizzle on a bit more dressing and give it a final, gentle toss to combine. Enjoy, with additional dressing as desired.
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