Summer Peach Spinach Salad with Avocado, Toasted Almonds & Goat Cheese

Author: Monique Volz/


4-6 cups organic spinach

2 large peaches, sliced

1 avocado, diced

1/2 small red onion, very thinly sliced

1/2 cup goat cheese crumbles

1/2 cup sliced toasted almonds

* For the dressing:

3 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

1 garlic clove, minced

1/2 teaspoon dijon mustard

Salt and pepper, to taste


In a medium bowl, whisk together the balsamic vinaigrette: balsamic, olive oil, minced garlic, dijon and salt and pepper. In a large bowl, add the spinach. Drizzle with desired amount of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced avocado, red onion, goat cheese crumbles and toasted almonds. Toss very gently again. Serve immediately. Salad serves 4.


To toast your own almonds: Place sliced almonds in a nonstick pan over medium heat. Use a wooden spoon to consistently stir the almonds until they get nice and golden. This should take 3-6 minutes. Once done, remove from heat and transfer to a plate to cool.

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