Detox Monday: Summer Peach Salad

A few weekends back, one of our couple friends invited us over for a delicious Saturday brunch. The meal consisted of a gluten-free Asparagus and Gouda Quiche, a Summer Peach Salad, and a beautiful fruit salad. It was so much fun spending time with our friends, while enjoying the fabulous food. What a treat to have someone else cook us brunch! I loved the Summer Peach Salad that my friend made so much, I decided to recreate it myself. This is the perfect go-to salad for all of your warm weather entertaining. With seasonal fresh peaches, pistachios, red onion and feta topped with an simple balsamic dressing, this salad is too good and too easy to make only once! While you’re thanking me all summer for this recipe, I’ll be thanking my friend.

(If you’re wanting a similar salad when peaches aren’t in season, check out thisĀ Harvest Salad)

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Summer Peach Salad

Yield: 4 side salads or 2 large salads

What You Need

  • 1 5 oz bag of baby spring mix greens
  • 1 peach, cut up into thin slices
  • 1/4 cup barely chopped pistachios
  • 1/4 cup sliced red onion
  • 1/4 cup crumbled feta
  • 1 peach, cut into thin slices
  • For the Balsamic Vinaigrette
  • 1/4 cup of olive oil
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced (if using a blender, can leave garlic cloves whole)
  • 1 teaspoon dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon honey or agave
  • Salt and pepper to taste

What To Do

  1. In a mason jar or a small blender, such as a Nutribullet, combine all ingredients for the Balsamic Vinaigrette. Shake jar until dressing is combined. If using Nutribullet, blend until garlic and all ingredients are combined. Set dressing aside.
  2. In a large salad bowl, combine spring mix greens, peach slices, pistachios, and red onion. Toss with desired amount of salad dressing. Divide into 4 bowls and top with 1 tablespoon of feta on each bowl.

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