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Summer Zucchini Peach Avocado Salad in a wooden serving bowl.

Peach and Avocado Salad with Zucchini

Valentina K. Wein
This salad recipe is the essence of summer. Its fresh, sweet flavors from seasonal produce are a super delicious and pretty combination.
5 from 6 votes
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 6
Calories 185 kcal


  • 4 cups loosely packed baby spinach leaves, washed and dried
  • 2 cups zucchini (about ¾ pound), washed and dried, finely grated
  • 1 cup white cheddar cheese, cut into small bite-sized pieces
  • ½ 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


  • Combine everything except the vinegar, oil, salt and pepper into a large serving bowl!
  • Drizzle with the vinegar and oil -- enough to lightly coat the entire salad. Season to taste with the salt and freshly ground black pepper.
  • Voilà!
Keywords summer brunch recipes, summer picnic recipes
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