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Celebrate summer with this vegan peach salad, a simple side dish bursting with fresh flavors thanks to juicy peaches, creamy avocados, crunchy nuts, and leafy greens. Drizzle the simple balsamic vinaigrette over top for an unforgettable summer meal and enjoy in just 15 minutes!
Why You’ll Love This Recipe
Summer is the best time of year to jump in the pool, lie on the beach, and go camping. But the real highlight of the season? All of the gorgeous fresh produce!
From berries to veggies to stone fruits, I can’t stop throwing all of the fresh, in-season summer produce into my meals. And now, with peaches at their peak, you’ll find me making this refreshing peach salad recipe weekly.
This peach salad is like summer in a bowl, featuring sliced peaches, creamy avocado, crunchy pecans, and leafy greens tossed in a simple balsamic vinaigrette. Its wonderful fresh flavors and crunch make it an instant hit at the barbecue, potluck, picnic, or everyday family dinner. Plus, it’s easy to put together in 15 minutes!
You’re more than welcome to get creative with this vegan summer salad recipe, too. Add more in-season fruits and veggies, fresh herbs like mint or basil, crumbled tofu feta cheese, or even cooked grains to make it extra filling.
If you love fresh summer peaches as much as I do, then you’ll want to check out my easy vegan peach pie with crumble topping, easy banana peach bread, peaches and cream smoothie bowl, roasted peaches, and easy peach salsa recipes as well.
The Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Add-Ins for Peach and Avocado Salad
- Grilled peaches: Take the time to lightly char the peaches on a hot grill or grill pan before adding them to the salad for more depth. I’ve included grilling instructions in the FAQs below.
- Vegan cheese: Crumble some tofu feta cheese on top or shredded vegan mozzarella for a creamy, tangy touch.
- Fresh berries: A handful of fresh raspberries, blueberries, or blackberries will give the salad extra sweetness and a pop of color.
- Fresh herbs: Like fresh basil, mint, or cilantro.
- Grains: Stretch this salad a little further by tossing it with ½ cup of cooked quinoa or farro.
- Sliced red onion: Or, for a milder flavor, try thinly sliced shallots or chopped chives.
- Cucumber: Sliced or diced for extra freshness and crunch.
- Shelled edamame: Add a handful for a protein boost.
- Spicy kick: Add a thinly sliced jalapeño, red pepper flakes, sriracha, or chili oil to the dressing, but only if you can handle the heat!
How to Make a Peach Salad
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Add the olive oil, balsamic vinegar, lemon juice, and a pinch of salt and pepper to a large bowl.
Step 2: Whisk together until the dressing is emulsified.
Step 3: Add the spring mix or spinach to the bowl and toss to coat.
Step 4: Place half of the sliced peaches, half the avocado, and the chopped nuts or seeds in the bowl. Toss again.
Step 5: Top the salad with the remaining peaches, avocado, and an extra sprinkle of nuts or seeds. Enjoy!
FAQs
A basic balsamic vinaigrette is classic; however, different dressings, like a ginger salad dressing, a citrusy orange or lemon dressing, or a maple mustard vinaigrette, also complement the peaches’ sweetness.
Fresh summer peaches are the best in salads, but you can use canned or frozen peaches in a pinch. If using canned, choose peaches packed in water or juice, not syrup, and drain them well. For frozen peaches, thaw them completely and pat them dry to avoid a watery salad.
Grilling peaches is a simple way to add a rich, smoky dimension to summer salads. To grill peaches, cut them in half and discard the pits, then brush the flesh with a light layer of olive oil. Place them on a preheated grill, cut-side down, until grill marks form and the flesh softens slightly. Let them cool before slicing and adding them to the salad.
Pro Recipe Tips
- Wash and dry your greens: The last thing you want is a watery, soggy salad. Before assembling, pat your washed greens dry with paper towels or run them through a salad spinner to get rid of as much excess water as possible.
- Wait to add the avocado: Avocados tend to brown very quickly, which is why I recommend adding it to the salad only right before serving.
- Toss the salad with care: When mixing the salad, toss the ingredients gently to avoid bruising the peaches, avocado, and greens.
- Make the dressing ahead: To save time, you can prepare the dressing up to 1 week in advance and store it in the fridge. Or, make a double batch to ensure you always have some on hand to use on a shaved brussels sprouts salad, strawberry kale salad, and more.
Serving Recommendations
- Pair the salad with more vegan summer side dishes, like sauteed asparagus with lemon and garlic, vegan zucchini soup, and parsley potatoes.
- It always fits in next to a cucumber radish salad, summer pasta salad, french potato salad, and more vegan summer salads.
- Serve it as a side dish next to the best cauliflower steaks, stuffed tomatoes, BBQ tempeh sandwiches, and other summer favorites.
- Enjoy it with everyday family dinners, like vegan eggplant lasagna, tofu fried chicken, best veggie vegan risotto, and stuffed sweet potatoes.
Storage Instructions
Store the leftover peach spinach salad in an airtight container in the fridge for 2 to 3 days. Keep in mind that the dressing will cause the greens to become a bit soggy and the avocado will start to brown after about 2 days, so try to eat the leftovers sooner rather than later.
Peach Salad
Ingredients
- 2 tablespoons of olive oil
- 1 teaspoon of balsamic vinegar
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- 5 ounces of spring mix or spinach
- 2 large peaches sliced
- 1 avocado sliced (optional)
- ¼ cup of nuts or seeds of choice
Instructions
- In a large bowl, mix the olive oil, balsamic vinegar, lemon juice, and salt and pepper to taste. Whisk until completely mixed.
- Add the spring mix or spinach to the bowl and toss well.
- Add half of the sliced peaches, half of the sliced avocado if using, and ⅓ cup of chopped nuts or seeds. Toss well.
- Top with the other half of the peaches and the other half of the avocado if using. Sprinkle more nuts or seeds, and serve.
Notes
- Wash and dry your greens: The last thing you want is a watery, soggy salad. Before assembling, pat your washed greens dry with paper towels or run them through a salad spinner to get rid of as much excess water as possible.
- Wait to add the avocado: Avocados tend to brown very quickly, which is why I recommend adding it to the salad only right before serving.
- Toss the salad with care: When mixing the salad, toss the ingredients gently to avoid bruising the peaches, avocado, and greens.
