Avocado salad with peaches is a refreshing and delicious summer dish. With vibrant colors and distinct flavors, this salad is perfect for light meals, BBQs, and get-togethers. The creamy avocado and juicy peaches complement each other perfectly and are well balanced by the tangy dressing. The combination of sweet, savory, and tangy flavors creates a light and refreshing dish. This easy-to-make salad is packed with healthy ingredients and is sure to be a hit.
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AVOCADO SALAD WITH PEACHES
Provided by Greg Baker
Categories Salad Appetizer Side Vegetarian Quick & Easy Backyard BBQ Lunch Peach Avocado Arugula Summer Grill Grill/Barbecue Healthy Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Roast bell pepper. Peel and chop pepper; purée with red wine vinegar, vanilla, and sugar in a blender until smooth.
- With machine running, gradually add olive oil. Season with salt and pepper.
- Halve and pit avocados and season with salt and pepper. Drizzle with olive oil and place cut side down on a medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice.
- Toss with arugula or sorrel and peaches. Drizzle dressing over.
PEA AND AVOCADO SALAD
Simple yet very pretty side dish. Add in options include drained, chopped water chestnuts, peppers (spicy), flavored mayo, or any veggie that will complement it.
Provided by ELA33INE
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
- In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 13 g, Cholesterol 18.2 mg, Fat 20.8 g, Fiber 8.2 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 155.1 mg, Sugar 1.1 g
AVOCADO PEACH SALAD
This salad is intended to take advantage of fresh summer ingredients. The firm, buttery texture of the avocado goes brilliantly with the juicy softness of the peach, and the dressing ties them together with a sweet zing. Optional: Top with dried cranberries or pomegranate seeds.
Provided by Cervaise
Categories Salad Green Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Reserve 1/2 teaspoon of lemon juice. Whisk the rest with brown sugar and vinegar until sugar dissolves. Add olive oil, honey, 1 pinch salt, and mustard. Whisk until dressing is thoroughly emulsified; set aside.
- Line a baking sheet with parchment paper. Mix white sugar and water in a saucepan over medium-high heat. Heat, without stirring, until sugar has melted and is just beginning to change color, 2 to 3 minutes. Add walnuts and stir to coat; turn mixture out onto the parchment paper. Season lightly with salt and allow to cool.
- Fill a medium-sized pot with enough water to submerge peach. Bring to a boil; add peach. Boil for 1 minute and turn off heat. Let sit for another minute; remove peach from water with a spider or slotted spoon. Place onto a folded towel to cool.
- Cut each avocado half into 8 slices using a small knife. Carefully remove skin. Brush avocado slices with the reserved lemon juice.
- Peel the loosened skin from the peach, taking care not to squash the flesh, and discard. Cut into 16 even slices. Carefully pry out 1 slice; remove the remaining slices from the pit. Trim away any hard bits of the stone that adhere to the center of the slices.
- Crack and separate any of the cooled candied walnuts that have stuck together. Toss them with the crumbled blue cheese.
- Divide spinach over 4 salad plates. Arrange peach and avocado on top in alternating and partially overlapping slices, forming a ring. Spoon the blue cheese-walnut mixture into the middle of each ring. Drizzle the dressing over the salads.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 37.7 g, Cholesterol 21.3 mg, Fat 35.7 g, Fiber 6.2 g, Protein 10.6 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 27.7 g
TOSSED SALAD WITH PEACHES
Here's a colorful salad with a wide range of tastes and textures that go together so well. There are sweet peaches, tart lemon, tangy vinegars and all kinds of crunch from greens, bacon and nuts. -Denise Elder, Hanover, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. , Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.
Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
AVOCADO-PEACH SPINACH SALAD
As colorful as a fall afternoon, this peachy and refreshing salad always brings her compliments, writes Mary Ann Dell from her home in Phoenixville, Pennsylvania. TIP: You can substitute nectarines and leaf lettuce for the peaches and spinach...it's still fabulous, says Mary Ann.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Divide spinach between two salad plates; top with tomatoes, peach and avocado. Drizzle with dressing. Sprinkle with sesame seeds.
Nutrition Facts :
Tips:
- Choose ripe avocados. Ripe avocados will be dark green or black in color and will yield to gentle pressure. Avoid avocados that are too hard or too soft.
- Use a sharp knife to cut the avocados. This will help to prevent the avocados from becoming bruised.
- Remove the pit from the avocados. To do this, cut the avocado in half lengthwise and twist the two halves apart. Remove the pit with a spoon.
- Slice the avocados and peaches. Slice the avocados and peaches into thin slices.
- Combine the avocado, peaches, and other ingredients in a bowl. Add the avocado, peaches, arugula, red onion, and feta cheese to a large bowl. Drizzle with olive oil and vinegar and season with salt and pepper to taste.
- Garnish the salad with chopped cilantro. Chopped cilantro adds a fresh, citrusy flavor to the salad.
Conclusion:
Avocado salad with peaches is a delicious and refreshing salad that is perfect for summer. The creamy avocados, sweet peaches, and tangy feta cheese complement each other perfectly. This salad is also very easy to make and can be prepared in just a few minutes. So next time you're looking for a light and healthy salad, give this avocado salad with peaches a try. You won't be disappointed!
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