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.
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.