Peach Avocado and Zucchini Salad Recipe

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

Peach Avocado and Zucchini Salad Recipe

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.

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Keyword: summer brunch recipes, summer picnic recipes

Servings:

Calories: 185kcal

Author: Valentina K. Wein

Equipment

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

US Customary - Metric

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