Description
Summer Peach Salad with Avocado & Mozzarella is a vibrant, refreshing salad perfect for warm days. It combines juicy ripe peaches, creamy avocado, and soft fresh mozzarella over a bed of peppery greens, dressed with olive oil and lemon juice. This easy-to-make, no-cook salad bursts with bright flavors and contrasting textures, making it a healthy, visually stunning dish ideal as a light lunch, side, or appetizer.
Ingredients
Scale
Fresh Produce
- 2 fresh ripe but firm peaches, sliced into wedges
- 1 ripe but slightly firm avocado, diced
- 2 cups baby arugula or mixed greens
- Fresh basil leaves (optional), for garnish
- Fresh lemon juice, from 1 lemon
Dairy
- 8 oz soft fresh mozzarella, torn or sliced
Pantry
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the peaches: Wash the peaches thoroughly and slice them into thin wedges or bite-sized chunks, keeping the skin on for color and texture.
- Cube the avocado: Cut the avocado in half, remove the pit, and gently scoop out the flesh. Dice it into cubes, then toss lightly with fresh lemon juice to avoid browning.
- Tear the mozzarella: Use fresh mozzarella balls or a block of mozzarella, tearing it into irregular pieces or slicing into medallions for a rustic look.
- Build the salad base: Lay a bed of arugula or mixed greens on a serving platter or bowl to add peppery freshness and crunch.
- Assemble all ingredients: Layer the peach slices, avocado cubes, and mozzarella over the greens evenly to ensure each bite has a little of everything.
- Dress and season: Drizzle extra virgin olive oil and a squeeze of lemon juice over the salad. Sprinkle with salt and freshly cracked black pepper to taste.
- Garnish with herbs: Add fresh basil leaves for an herbal aroma and extra splash of green color. Serve immediately for the best texture and flavor.
Notes
- Choose firm but ripe peaches to avoid mushiness and overpowering sweetness.
- Use ripe but slightly firm avocado to maintain chunk integrity.
- Toss avocado with lemon juice immediately to keep it fresh and green.
- Serve the salad right after assembly to preserve crispness and avoid sogginess.
- Opt for fresh mozzarella rather than pre-shredded for creamy texture.
- Season lightly with salt and pepper, adjusting to taste to avoid overpowering delicate flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 25mg
Keywords: summer salad, peach salad, avocado salad, mozzarella salad, no-cook salad, fresh summer recipe, healthy salad, light lunch, gluten free, vegetarian