You know what really brings me down? Sad salads. What’s a “sad salad”, you ask? It’s that afterthought side dish you decide to throw together after realizing every other food on the table is beige and you should probably add something colorful and crunchy.
That sad side salad we’ve all eaten one too many times features the same cast of characters: romaine, tomatoes, red onions, maybe a crouton or two, and some sort of vinegary dressing. It’s not bad, per se, but it’s not good either, and you eat it mostly out of obligation. So yeah, sad.
In this day and age, no one should have to suffer through a sad salad. Salads deserve just as much consideration and enthusiasm as any other dish, and should never be an afterthought. You with me?
This avocado peach salad is perfect for this time of year. Delicious, juicy stone fruit is everywhere right now–from your local farmers market to your regular supermarket–and adding it to salads is an easy way to use it up.
Here, sweet, fragrant peaches are mixed with creamy avocado, and crunchy, cooling cucumbers. Fresh mint brings a surprising punch, za’atar lends an earthy, lemony flavor, and toasted sunflower seeds add crunch. No soggy lettuce here, folks!
This is a unique take on the side salad and I hope you try it in the next few weeks! It goes perfectly alongside a grilled feast, and on particularly hot summer evenings, we’ve also eaten this avocado peach salad as a main course–not without lots of grilled bread, of course.
This avocado peach salad is perfect for using up end-of-summer produce! (Inspired by this Bon Appetit recipe)
- 2 ripe peaches, pitted and sliced into wedges
- 1 seedless English cucumber, partially peeled and cut into ⅓-inch-thick diagonal slices
- 1 ripe avocado, peeled, pitted and diced
- 1 tablespoon finely minced fresh mint leaves (See Note 1)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon za’atar
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1/3 cup toasted sunflower seeds (See Note 2)
- Combine all the ingredients in a large mixing bowl, holding on to some of the sunflower seeds for garnishing. Gently toss to combine, then taste and adjust the seasonings, if needed. Transfer to a serving platter, garnish with the remaining seeds, and serve immediately.
- If you don’t like/can’t find fresh mint, use basil or cilantro.
- Freshly toasted seeds are always better than store-bought. To toast raw sunflower seeds, place them in a small dry skillet over medium-low heat. Toast, tossing occasionally, until the seeds are fragrant and lightly golden, 3 to 4 minutes. Transfer to a plate to cool.
- Calories: 235
- Fat: 19.1 g
- Carbohydrates: 17.6 g
- Fiber: 5.6 g
- Protein: 3.4 g
Keywords: salad, summer, avocado, peach, cucumber