Best Avocado Peach Salad Recipes

AVOCADO-PEACH SPINACH SALAD

Avocado-Peach Spinach Salad image

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

Ingredients

2 tablespoons canola oil
2 teaspoons lime juice
3/4 teaspoon sugar
1/4 teaspoon grated lime zest
Dash salt
Dash ground mustard
1-1/2 cups torn fresh spinach
4 cherry tomatoes, halved
1 small peach, peeled and sliced
1/2 medium ripe avocado, peeled and sliced
1/2 teaspoon sesame seeds

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 :

AVOCADO PEACH SALAD

Avocado Peach Salad image

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

Ingredients

1 medium lemon, juiced, divided
2 tablespoons brown sugar
1 tablespoon sherry vinegar
3 tablespoons extra-virgin olive oil
4 teaspoons clover honey
salt
1 pinch dry mustard
¼ cup white sugar
1 tablespoon water
½ cup walnuts, roughly chopped
salt
1 firm-ripe peach
1 firm-ripe avocado. halved
4 ounces crumbled blue cheese, or more to taste
4 cups baby spinach

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

BROCCOLI PEACH SALAD WITH AVOCADO AND SUNFLOWER SEEDS

Broccoli Peach Salad With Avocado and Sunflower Seeds image

This has a refreshing taste and crunch. You can leave out the sunflower seeds if you wish. You can also add raisins if you like them. This is so easy! You can make this in winter using canned peaches and frozen broccoli.

Provided by Montana Heart Song

Categories Lunch/Snacks

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups fresh broccoli florets, each floret cut in half
1/4 teaspoon baking soda
4 cups water
2 tablespoons rice vinegar
1 -2 fresh peach, peeled, diced
1 -2 fresh avocado, peeled, diced
1/8 cup lemon juice
1/4 cup sunflower seeds
1/4 cup soft raisins (optional)
1/3 cup poppy seed dressing

Steps:

In medium saucepan bring water to boiling, add baking soda, then the florets. Cook 3 minutes. Drain in colandar and dip in a bowl of ice water.
Let set until cool.
Place diced avocados in a separate bowl and toss with lemon juice. Set aside.
In medium salad bowl add broccoli, and toss with rice vinegar.Add diced peaches, sunflower seeds, raisins and poppy seed dressing.
You may cover and refrigerate if you wish.
Just before serving, add the diced avocados with the lemon juice.
This is a salad if which you can increase any of the ingredients you like.
The longer it sits with the dressing, the flavor increases. If you prepare for a longer time to sit in the refrigerator,reduce the dressing. A little goes along way.
Important: Always add the avocado at the last minutes before serving and toss to mix.
This salad goes well with any grilled meat or fish.

Nutrition Facts : Calories 153.1, Fat 12, SaturatedFat 1.6, Sodium 96.8, Carbohydrate 10.8, Fiber 4.7, Sugar 2.8, Protein 4.4

GRILLED CHICKEN BREASTS WITH GRILLED PEACH, CORN AND AVOCADO SALAD

Grilled Chicken Breasts with Grilled Peach, Corn and Avocado Salad image

This dish shows off summer's bounty: Simple lime-marinated chicken breasts are grilled alongside peaches. The peaches are tossed together with raw corn cut off the cob and served with creamy pieces of avocado, crumbled feta and a chive-and-cilantro lime dressing. It's my idea of a perfect dish to make all summer long, and it's easy to make either on an outdoor grill or indoors on a grill pan.

Provided by Elena Besser

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

Zest and juice of 3 limes
2 teaspoons ground cumin
2 teaspoons smoked paprika
3 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 cup plus 2 tablespoons extra-virgin olive oil
Four 6- to 8-ounce boneless skinless chicken breasts
1 bunch chives, roughly chopped (about 1/2 cup chopped), plus more for garnish
1 bunch cilantro, leaves and tender stems (about 1 lightly packed cup), roughly chopped, plus more for garnish
1 teaspoon honey
2 medium-firm peaches, pitted and cut into wedges
Kernels from 3 ears sweet corn (about 2 cups)
2 avocados, cut into wedges
2 ounces crumbled feta

Steps:

Combine the zest and juice of 2 limes, the cumin, paprika, 2 cloves grated garlic, 2 teaspoons salt, a few cracks of freshly ground black pepper and 1/2 cup oil in a large bowl. Add the chicken breasts, turn to coat and set aside at room temperature for 30 minutes to marinate.
Combine the chives, cilantro, honey, remaining clove grated garlic, juice and zest from the remaining lime, salt and pepper to taste and 1/2 cup oil in a blender. Blend until smooth. Season to taste with more salt if needed. Set the dressing aside.
Heat a grill or grill pan to high. Toss the peach wedges and 2 tablespoons oil in a medium bowl, season with salt and grill until charred and tender, about 2 minutes per side. Transfer back to the bowl. Add the corn, season with salt and add 1/4 cup vinaigrette. Toss to coat and set aside.
Remove the chicken from the marinade and grill, turning every so often, until cooked through and crisp on the outside, 15 to 17 minutes. (An instant-read thermometer inserted into the chicken should register 160 degrees F.) Remove the chicken from the grill and set aside on a plate to rest for 10 to 15 minutes before slicing.
To serve, place a sliced chicken breast on each plate. Divide peaches and corn between the plates, layer with avocado wedges and sprinkle with feta. Spoon the dressing over the chicken and place the remaining dressing in a ramekin and serve alongside. Sprinkle with more chives and cilantro. Enjoy!