Print
Summer Zucchini Peach Avocado Salad in a wooden serving bowl.

Peach and Avocado Salad with Zucchini

This salad recipe is the essence of summer. Its fresh, sweet flavors from seasonal produce are a super delicious and pretty combination.

Course Salad
Cuisine American
Keyword summer brunch recipes, summer picnic recipes
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 185 kcal
Author Valentina K. Wein

Ingredients

  • 4 cups loosely packed baby spinach leaves, washed and dried
  • 2 cups zucchini (about 3/4 pound), washed and dried, finely grated
  • 1 cup white cheddar cheese, cut into small bite-sized pieces
  • 1/2 cup yellow onion, thinly sliced
  • 3 medium-large peaches, each cut into about 10 even wedges
  • 1 medium avocado (click here for How to Peel & Cut an Avocado), cut into bite-sized pieces
  • about 2 tablespoons of each: a couple splashes of white balsamic vinegar and extra virgin olive oil
  • salt and freshly ground black pepper to taste

Instructions

  1. Combine everything except the vinegar, oil, salt and pepper into a large serving bowl!
  2. Drizzle with the vinegar and oil -- enough to lightly coat the entire salad. Season to taste with the salt and freshly ground black pepper.

  3. VoilĂ !