Peach Watermelon Summer Salad
This sweet peach watermelon summer salad is served on a peppery bed of arugula and topped with creamy avocado and a balsamic vinaigrette for the ultimate summertime salad.
Ingredients
- 2 peaches sliced
- 2 cups watermelon cubed
- 4-5 cups arugula (about 5 ounces)
- ¼ cup red onion thinly sliced
- 1 avocado thinly sliced
- ¼ cup sliced almonds
For the dressing:
- ¼ cup balsamic vinegar
- ¼ cup pure maple syrup
- 1 clove garlic minced
- 2 tablespoon dijon mustard
- 2 tablespoon extra virgin olive oil
Instructions
- Toast the sliced almonds in a frying pan over medium heat for 3-5 minutes until they start to brown and smell fragrant.
- Make the balsamic dressing. Add the balsamic vinegar, maple syrup, minced garlic, dijon mustard and olive oil to a bowl or jar. Whisk together or shake well in the jar until combined.
- Assemble the salad as individual servings or on one large serving dish. Spread out the arugula as the base layer. Arrange the watermelon, sliced peaches and sliced avocado on the bed of arugula.
- Top with sliced red onion, sliced toasted almonds and fresh mint.
- Drizzle with balsamic dressing (or serve it on the side) and enjoy!
Notes
- I recommend serving this salad with a knife and fork! I like to cut the arugula and peach slices into smaller pieces when eating.
- This salad is naturally vegan, but if you’re not vegan it also tastes great adding in feta cheese or goat cheese.
- Leave out the almonds to make this salad nut-free!
- Swap out the mint for some fresh basil for a slightly different flavor variation! The sweet basil compliments the flavors of the sweet summer fruit, while the mint adds a refreshing coolness to each bite. Choose your own adventure!
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