Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula salad. Erin rounds out the flavors with salty gorgonzola cheese, crisp toasted almonds, and a zippy lemon dressing.
This simple summer salad is more than the sum of its parts. It’s a combination I wouldn’t have come up with on my own, and it’s so lovely. I couldn’t stop going back for more.
Perhaps you know Erin from her blog, Well Plated. Erin has been working hard on her first cookbook for several years now, and I’m so excited to share that it’s finally here! The Well Plated Cookbook (affiliate link) offers over 130 fast, healthy recipes you’ll want to eat.
I found this colorful salad on page 116, titled, “Book Club Salad (A Great, Green Party Salad).” Erin’s headnotes are witty, warm and encouraging, just like she is in real life. Here’s what she had to say about this recipe:
“My friend Erika once brought this salad to our monthly book club, and now, five years later, we still won’t let her bring anything else. We refer to it as ‘The Salad,’ and its presence at the table is more mandatory than actually reading the book. This stellar green salad is sized for a crowd, tastes better than any salad I’ve eaten in a restaurant, and is beautiful and adaptable for the seasons…”
She inspired me not only to make ‘The Salad,’ but to join a book club when we’re able to get together again. In the meantime, this salad recipe is easily halved and perfectly suited for any summer dinner.
The Well Plated Cookbook is filled to the brim with wholesome, satisfying recipes that have been thoughtfully crafted and meticulously tested. Erin ensures you’re never left with a random half-cup of leftover beans and guides you to adjust the recipes to suit your season or pantry.
Erin offers chapters from breakfast through dessert, with an emphasis on main dishes. While the book isn’t designed to be vegetarian, I found a number of enticing options. Midwesterners will appreciate her healthy spins on classic dishes, and everyone will find something new to enjoy.
Check it out, and let us know how your salad turns out in the comments!
Craving more fresh summer salads? Here are a few of my favorites:
- The Best Panzanella Salad
- Colorful Strawberry Arugula Salad with Balsamic Vinaigrette
- Fattoush Salad with Mint Dressing
- Heirloom Caprese Salad
- Watermelon Salad with Herbed Yogurt Sauce
Erin’s Peach & Avocado Green Salad
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8 side salads 1x
- Category: Salad
- Method: By hand
- Cuisine: American
- Diet: Vegetarian
This summer salad recipe from The Well Plated Cookbook features ripe peaches and avocado over fresh arugula. It’s healthy and delicious! Recipe yields a very large salad (enough for 8 side salads or 3 to 4 main salads); cut the recipe in half for a smaller crowd.
- ½ small red onion, very thinly sliced (about ½ cup)
- 10 to 12 ounces baby arugula (12 to 15 lightly packed cups)
- 2 medium ripe peaches or nectarines, pitted and thinly sliced, peels on or off (about 2 cups)
- 2 medium ripe avocados, diced (about 2 cups)
- ⅔ cup unsalted sliced almonds
- ⅔ cup crumbled mild blue cheese*, such as gorgonzola (about 3 ½ ounces)
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice (from 1 to 2 lemons)
- ½ teaspoon Dijon mustard
- 1 clove garlic, pressed or minced
- ¾ teaspoon kosher salt or a heaping ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- Make the salad: 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.
- To toast the almonds, place them in a 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.
This recipe comes from The Well Plated Cookbook by Erin Clarke, with permission.
*Blue cheese alternative: If you don’t enjoy blue cheese, I think your next best bet would be goat cheese. Feta might be nice, too.
Change it up: Erin says, “This salad is a delightful base for seasonal swaps. In the fall and winter, replace the peaches and almonds with thinly sliced apples and walnuts. In the spring and early summer, try a mix of sliced strawberries and pecans.”
Storage suggestions: This salad tastes best the day it is made. Erin says that if you don’t mind slightly wilted arugula, it can be stored in the refrigerator for 1 to 2 additional days. Wake up the leftovers with an extra squeeze of lemon juice.
This sounds amazing! I’m going to make it at the weekend and use either goats cheese or feta as I’m not a fan ofblue cheese! Thanks for the recipe!
I hope you love it!
Kathryne, my heart is full reading this!! THANK YOU so much for your warm words and for sharing this recipe and my book! I have so much admiration for your recipes, so this is especially meaningful❤️
You’re so welcome, Erin! It’s a well done book with great recipes. Congratulations, friend!
I am excited about trying this recipe even if peaches have been recently recalled in certain chain stores. There are always market peaches and I live in France so there is not yet a problem with the peaches. :) Thank you for all of your recipes, your fabulous pictures and your heart. I am so sorry for the comment that was written before mine, I can’t believe that anyone could be so rude. Please ignore her comment. :)
Thank you! I hope you can find some safe peaches to enjoy this with.
Always love your posts. This salad looks amazing.
My book club is now meeting on Zoom! We are able to chat (sometimes at the same time) and love to see each other each month. Many of us have health issues so this solution, while not the same as sharing a bottle of wine, keeps us connected and in touch with each other. Give it a try!
I hope you enjoy it! Thank you for sharing, Diana.
We’re at the end of winter here in New Zealand and the new avocado season has started, so I was very happy to see Erin’s suggestions to winterise this recipe! Sounds like a year-round winner and I can’t wait to try it.
I hope you love it, Sasha!
This salad made my day. It is delicious. I cannot get enough of peaches this time of year and paired with the gorgonzola and other ingredients – amazing!
Wonderful, Susan! It’s really delicious.
I was so excited to read your post! Erin is a former neighbor of mine and I just received my copy of her book yesterday. It’s beautiful and we made her Lettuce Wraps tonight, we will have to hit farmer’s market this weekend to get some yummy peaches. This salad looks delicious!
How fun, Jana! She’s wonderful and her cookbook is great. Enjoy!
Delicious. Loved the way the lemony dressing compliments the sweet peaches and tangy gorgonzola. I love all your recipes, Kate! You’re my hero!
You’re sweet, Marie! Erin did a great job with this one.
Made your salad for a Baby shower yesterday and it was a big hit! Thank you Erin and Kate.
This one is definitely a keeper! The contrasting flavors of peppery
arugula, sweet peach, creamy avocado and a sharp blue cheese
with toasted almonds for texture, are heaven. I happened to have
one perfect nectarine and one peach and mixing the two was amazing.
I can’t wait to try the alternate suggestions when peaches are no
longer in season. Going back for seconds (maybe 3rds) now! Thank you for this simple, fresh, yummy alternative to a basic summer salad!
Will need to check out Erin’s book! Thank you for introducing us to her:)
I have never acquired a taste for blue cheese, but when I received this recipe in my e-mail, something told me to try it. I mean, I’ve never had a recipe of yours that I didn’t like. You’re amazing, and I love the food you cook.
Well…my god, I died and went to heaven. I bought double-cream blue cheese made by Castello. I opened the package, saw the mold, and instantly doubted my decision. Hubby, who is not an adventurous cook like me, sliced a piece of cheese and exclaimed how good it was. I tried it and fell in love. But I’m not here to brag about the cheese, I’m here to tell you that this was hands-down one of the best salads I’ve ever had in my life. I ate 3 servings! I will be making it again, and again, and again. I can’t wait to share it with friends and family. Thank you so much for always sharing amazing recipes with wholesome ingredients, nutritional ingredients, and alternatives.
Hi Monique! I’m so glad this recipe changed your mind about blue cheese. :) I’m still a little iffy about some varieties, but I loved it in this recipe. So glad you enjoyed Erin’s salad, it’s a keeper!
Carla de Mos
Recently made this recipe using a different cheese: Carr Valley “Wildfire Blue”, blue cheese with a kick of chilies, it added a great punch to the salad. It was a Spotlight cheese at Trader Joes.
Thank you for sharing!
This salad was amazing! Will be making 10 more times before the end of peach season lol.
This salad was amazing! I wasn’t sure I liked peaches / nectarines but all the flavors came together wonderfully.
I’m excited you loved it, Cali! Thank you for sharing.
I made it with feta- highly recommend. Perfect summer dinner.
Needed a salad last weekend to celebrate the “end” of summer. A beautiful light salad, delicious. I was cleaning up from the end of the party and realized I forgot the avocado. Will need to make again!
Great to hear, Gail!
Yum! Subbed spinach for arugula but still tasted great! Thank you!
Harry from Brisbane
Love your website Kate, and this recipe is a ripper. The 1X,2X,3X buttons are super convenient. But is there any way you can put a button for metric quantities on all your recipes? Or a button at the top so you know our global preference? Here in Australia we don’t have a clue about ounces any more :-)
I’m glad you appreciate the recipe button! I wish it was that simple for metrics, but I haven’t found the right plug-in just yet. Maybe someday! I appreciate your feedback.
This looks incredible! Sounds like a great salad to have as a side for salmon.
I made this salad exactly as written last night and it was good I dreamed about it! We are suffering a severe heat wave in the PNW right now so eating many of your salads! Thanks for sharing.
You’re welcome, Debbie! Thank you for your review.
This salad is easily one of the best I’ve ever made. It is a great way to enjoy summer peaches The dressing is very easy to make and compliments the ingredient amazingly (I used pre-squeezed lemon juice so it was quick). I ended up using cashews instead of almonds and no cheese to use up what I had. This salad will definitely become part of my rotation. Cannot recommend enough!!
I’m glad you love it, Nicole!
Made this salad and LOVED it! Didn’t have Bleu cheese so used feta, and it was delicious.
That’s great, Missi! Thank you for sharing.
Kate, I wish you a happy, healthy delivery for you and baby girl.
I’m SO sorry to hear about your brother’s accident and wish him well.
I do enjoy your recipes and bought your new book.
Thank you, Polly! Thank you for your support and I’m happy you are enjoying my cookbook.
Kate, I just read the newsletter and want to say I’m thinking about you and all your news. May everything go well for you and yours. I know that I will sing your praises yet again when I serve this salad. You are a gem!
Thank you, Trish!
Just received your blog. Since the comments are from 2020 – did you have your baby girl? If so, wishes are coming your way.
Hi! I’m actually due next month. I hope you love this recipe!
Excited to try another one of your recipes! Every recipe I’ve tried is fabulous. Congrats on your family news too, lots of changes ahead :)
Thank you, Gail!
My family is hard to impress…they said this tasted like a salad from a fancy restaurant. Super refreshing! Fantastic for a detox Monday meal.
Silly comment – would it work with grilled peaches ….my husband is allergic to the skin fresh but not grilled♀️
This looks so good! Making it this week. Hey, Kate – I know you’re sprucing up the website before the baby comes, and I hope it’s okay if I make a suggestion. I love that you have the ability to scale the recipes 1x, 2x, and 3x… I would love to have a 1/2x. It’s just the two of us at home, and it isn’t hard to scale down, but it would be a cool feature for smaller families and singles.
Hi John, Thank you for your review and suggestion! I will take that into consideration, but it may not be possible since not all my recipes can be cut in half. I’m excited for the updates and I hope you are too!
I made this salad today for a family dinner and it was the star of the meal! So delicious, everyone gobbled it up. I used feta for my picky family who turns up their nose at blue cheese, and I kept all fixings on the side so they could add what they preferred. It tastes amazing and looks beautiful. A keeper recipe for sure. Thank you!
Absolutely delicious. Have made it 3 times the last two weeks and again for tomorrow’s lunch!
I love that, Suzy!
I can honestly say I felt like a gourmet chef and snarfed down all the salad mix from the farmers market in one breathless sitting. This salad just has everything, fruit, nut, briny cheese, and plenty of fresh citrus infused crunchy greens. I feel blown away even though I am so picky about peaches. I can’t believe I have lived all my life without this salad. Now that’s a tragedy. Thank you for sharing a fantastic recipe.
You’re welcome, Ansu!
We made this salad over the weekend and were blown away! It was delicious and a welcome break from having to use the oven. Can’t wait to make it again!
This was a fantastic Salad!! I have been eating a whole foods, low carb diet and this salad fit perfectly. The flavors all go so well together. I used feta cheese and it was delicious.
I’m glad you love it, Amanda! Thank you for your review.
I made this recipe for every luncheon I had last summer when peaches were in season. So fresh and pretty on the plate but more importantly delicious!
Thank you for your review, Judy!
Most amazing salad ever! It’s becoming my go to for bringing to dinners with friends and family and almost everyone who tries it asks for the recipe! I’ve found if peaches aren’t available, apples work great. I substitute goat cheese or feta and have tried adding quinoa to make it even heartier and it always tastes great!
I’m excited you loved it, Rosalee! I appreciate your review.
Sooo this salad is amazing!! Wow!! My hubby and I licked the bowl clean-super clean!! I divided the ingredients as it was only him and me-making this again tomorrow to go with a teriykai salmon recipe that I have planned!! Thank you for inspiring me!! Your herbed potato salad recipe was also a hit at a gathering that I went to last weekend!! I seriously appreciate your wonderful recipes!!
I’m excited you loved it, Helene! You’re welcome.
Made this last night for vegans. Left out Gorgonzola. They sprinkled some vegan parmesan, I ate mine without. Absolutely delicious! Definitely will make again. They asked for recipe.
Made it tonight. So good on a hot summer night. We had this as a meal (not a side) and I added some quinoa. Very good.
I’m glad you enjoyed it, Rich! Thank you for your review.
I made this today, and it was so delicious! To keep it completely plant based, I left out the cheese, and it was still fantastic. Thank you.
I’m glad you were able to enjoy it, Luisa! I appreciate your review.
A super simple and healthy recipe! This tastes really good! Thanks for the recipe!
I made this tonight with just a few substitutions (because I forgot to buy a few ingredients). I exchanged the blue cheese for crumbled feta cheese, and I had pecans on hand instead of almonds. Nevertheless, the salad came out great and tasted delicious! I have recently become a fan of more finely chopped ingredients and did so with this salad. I especially love the dressing with this salad as it doesn’t overwhelm the taste of the fresh ingredients; i.e. peaches. Thank you for this recipe I will be making it again.
You’re welcome, Jane! I appreciate your review.
This was so delicious that I made this twice last week! I love the seasonal suggestions too. This will definitely be a staple.
Great to hear, Jen! I appreciate your review.
This salad was one of the best I have ever had. It is simple to make, and is beautiful. The combination of flavors is perfection. The dressing is delicious!
This was great! I made a few small adjustments…added farro to make it a meal vs side, swapped goat cheese for gorgonzola because I don’t like gorgonzola, and skipped the red onion. The second day, for the leftover dressing, sliced peaches, almonds, avocado and cheese, I mixed with kale instead of arugula and that was good too!
So many wonderful flavors of summer! Love this recipe!
Great to hear, Madalaine! I appreciate your review.
We loved this! I adjusted ingredient amounts and added baked tofu to make two dinner salads. Subbed walnuts for almonds because it’s what I had. I’m probably the only person in the world who hates arugula, but I do, so I used French blend greens instead. This was a really nice fancy feeling weeknight dinner, and my only regret is not having a glass of wine to go with it
Great to hear, Kat! I appreciate your review.
Vatan Indian Vegetarian Cuisine & Bakery
Tasty and healthy thanks for sharing recipe.
Absolutely love this salad!
OMGEEEEEEEEE!!!! This is the best salad ever! Thank you Erin & Kate xoxoxo
You’re welcome! I’m excited you love it, Louise.