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    Home » Seasonal Salads » Peach Avocado and Zucchini Salad

    Peach Avocado and Zucchini Salad

    Jul 13, 2025 · by Valentina · 3 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Peach and Avocado Salad with Zucchini beautifully captures the essence of summer. Bursting with fresh seasonal flavors and vibrant colors, it's ideal for easy summer entertaining, or a light and healthy lunch or dinner.

    Terra cotta bowl with peach avocado salad and fresh flowers behind it.

    It doesn't get more summery than fresh peaches, avocados, and zucchini -- so this salad is essentially a celebration of the season.

    Peach and Avocado salad with Zucchini is lovely for a crowd -- it's beautiful on a buffet table, at a picnic in the park, or as the centerpiece of your of a dining table.

    Easily turn it into a main course salad with the addition of succulent shredded chicken, or serve it alongside anything you desire.

    Key Ingredients

    Ingredients for summer peach salad including spinach leaves, whole zucchini, avocados halves, grated mozzarella and peaches.
    • spinach - I prefer baby spinach for salads. The leaves are more tender, and already bite-sized. Save time with a bag of triple-washed baby spinach. Feel free to substitute with mixed baby greens, or your favorite lettuce.
    • zucchini - Choose zucchini with vibrant green, unblemished skin. The bigger the zucchini, the easier it will be to grate.
    • fresh peaches - The peaches you use should be soft but not mushy! They need to be firm enough to hold their shape once they're sliced. So they should have just a little bit of give when pressed gently. Good substitutes are nectarines and mangoes. (Like peaches, mangoes in salads are also dreamy.) I do not recommend canned or frozen peaches for salads.
    • avocados - Just like the peaches, we want ripe but not too soft, so the slices hold up. The avocados should have a little give when pressed gently.
    • onion - Choose onions that are heavy for their size. You can use red or white onions if you'd like to substitute.
    • mozzarella - A mild cheese like mozzarella, adds a nice texture and a bit of heartiness to this peach avocado salad. White cheddar is a good substitute.

    How to Make Peach and Avocado Salad with Zucchini

    - Wash and dry the spinach, peaches and zucchini. Peel the onion and avocado.

    - Thinly slice the peaches, avocado and onion. Grate the zucchini.

    Thinly sliced avocado, peach and onion, grated zucchini - on a cutting board.

    - Wring out the grated zucchini with your hands to remove as much liquid as possible.

    * Pro Tip * Believe it or not, zucchini is about 95% water. That's a lot! So once it's grated and left to sit, it slowly releases moisture. This is why wringing it out is important -- otherwise, it can make the whole salad soggy. (Note the difference in appearance below.)

    Two piles of grated zucchini -- one has been drained of liquied and is smaller, on a green cutting board.

    - Add the spinach, grated zucchini, sliced peaches, avocados, onion, and grated mozzarella to a serving bowl.

    Large wooden salad bowl with avocado, peach and onion slices over baby spinach leaves, with wooden servers.

    - In a small jar, combine the vinegar, oil, salt, pepper and honey. Put the lid on tightly and shake. Alternatively, use a whisk and a small bowl. Then drizzle this over the salad and toss.

    * Pro Tip * It's almost always easiest to make salad dressing in a jar. Add all of the ingredients at once, put the lid on tightly, and shake! This is also a great way to travel with the dressing. Since you don’t want to dress the salad until you’re ready to serve, simply bring the jar along if you’re taking the salad to a party.

    Variations

    • Add chicken. This can easily turn into a hearty main course salad if you add chicken. If you don't have time to sauté a couple of chicken breasts, just add shredded rotisserie chicken.
    • Add a crunch. I think adding lemon croutons is the perfect way to add crunch to this salad. You can also add nuts -- pine nuts and pistachios are my favorites with the avocado and peach combination.
    • Vegan version. Skip the mozzarella.

    Serving Suggestions

    I love this salad with salmon or chicken dishes, or even just a delicious bread on the side. My favorites to serve with it are Blackened Salmon or Chimichurri Baked Salmon, and Cauliflower Bread (Gluten-Free) or Rustic Overnight Bread.

    Making it Ahead

    Salads are almost always best when made as close to serving time as possible. You can assemble the elements of this salad up to an hour ahead, keeping it tightly covered in the refrigerator. The dressing can be made a day ahead and kept at room temperature -- do not add it to the salad until you're ready to serve.

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    I hope you love this as much as my family and I do!

    Terra cotta bowl with peach avocado salad and fresh flowers behind it.

    Peach Avocado and Zucchini Salad Recipe

    Valentina K. Wein
    Peach and Avocado Salad with Zucchini beautifully captures the essence of summer. Full of fresh seasonal flavors and vibrant colors, it's ideal for easy summer entertaining, or a light and healthy summer lunch or dinner.
    5 from 1 vote
    Print
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Salad
    Cuisine American
    Servings 6
    Calories 185 kcal

    Equipment

    • box grater
    • paring knife

    Ingredients
     
     

    Salad

    • 4 cups loosely packed baby spinach leaves (6-ounces) washed, dried
    • 2 cups zucchini (approx. ¾-pound) washed, dried and grated
    • 1½ pounds peaches (approx 4 medium-sized) washed, dried, sliced
    • 1 cup grated mozzarella cheese
    • ½ cup thinly sliced yellow onion
    • 1 large avocado, thinly sliced

    Dressing

    • 2 tablespoons apple cider vinegar
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon honey
    • ½ teaspoon Kosher salt (use half if you use table salt)
    • ½ teaspoon freshly ground black pepper

    Instructions
     

    Salad

    • Add all of the salad ingredients to a large mixing or serving bowl.
      *Be sure to 'wring out' the grated zucchini first -- with your hands, to remove as much liquid as possible.

    Dressing

    • Combine all of the ingredients in a small jar with a lid. With the lid tightly sealed, shake until it's emulsified, about 5 seconds.

    Assemble

    • Drizzle the salad with the dressing, toss and season to taste with salt and pepper if necessary.

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Serving: 0g | Calories: 185kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
    Keywords summer brunch recipes, summer picnic recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Save

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    Reader Interactions

    Comments

    1. Eha Carr

      July 13, 2025 at 9:44 pm

      5 stars
      This looks and sounds absolutely delicious! Healthy and moreish! Also a wee different from Down Under ones as we usually do not mix fruit with salads/vegetables . . , no reason methinks, just habit! With the amount of cheese included I would find this a great lunch but, for a fuller meal, would add some grilled fish or kangaroo fillets perchance! Thanks !

      Reply
    2. Dawn

      July 14, 2025 at 1:45 pm

      What a gorgeous salad, Valentina! It combines some of my very favourite things. This yumminess sounds like a must try this summer. I bet it would pair wonderfully with some grilled chicken. 🙂

      Reply
    3. David Scott Allen

      July 16, 2025 at 10:19 am

      A beautiful and fresh summer salad — it’s just what we need with the temperatures hovering at 105°! By the way, I loved the interview clip you posted — I want to watch the whole interview!

      Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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