Ingredients
Scale
- 2 large fresh peaches, sliced
- 4 cups fresh baby spinach leaves
- 1 ripe avocado, sliced
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped walnuts or pecans (optional for crunch)
- 1 tablespoon honey or balsamic glaze
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Wash the spinach thoroughly and pat dry. Slice the peaches into thin wedges, ensuring they retain their juiciness. Cut the avocado in half, remove the pit, and slice it gently to prevent browning.
- In a large salad bowl, combine the fresh spinach leaves with the sliced peaches and avocado. Sprinkle crumbled goat cheese evenly over the top. If desired, scatter chopped walnuts or pecans for added crunch.
- In a small bowl, whisk together the olive oil, lemon juice, honey or balsamic glaze, salt, and pepper. Taste and adjust the seasoning as needed.
- Drizzle the dressing over the salad and toss gently to evenly coat all ingredients.
- Serve immediately to enjoy the fresh flavors. Garnish with extra peach slices or nuts if desired.
Notes
- For added flavor, try substituting nectarines or blueberries for peaches.
- Store leftovers separately in an airtight container in the refrigerator. Add avocado just before serving to prevent browning.
- This salad is best enjoyed fresh but can be stored for 1-2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Fresh
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 10 mg