SUMMER PEACH SPINACH SALAD WITH AVOCADO, TOASTED ALMONDS + GOAT CHEESE #SALAD #SPINACH
One of my most loved go-to summer servings of mixed greens is this new peach spinach plate of mixed greens with rich goat cheddar, heart-solid avocado and crunchy toasted almonds. Showered with a simple natively constructed balsamic vinaigrette. So great and simple!
There are a not many straightforward plans that I generally return to when I'm searching for a side dish to match with my late spring meals: steamed olive oil and ocean salt broccoli with a little liquefied cheddar, cabbage carrot and goat cheddar spinach servings of mixed greens with olive oil, lemon juice and S&P, simmered sesame asparagus and obviously, this PEACH SPINACH SALAD.
Today I concluded that the time had come to share one of my go-to summer plates of mixed greens. Commonly I get a major box of natural spinach consistently to support increasingly green veggies in my eating regimen then I reveal to myself that I need to go through the majority of the spinach before the part of the arrangement or it might turn sour. Typically, I pack it in the majority of my smoothies (at any rate 1 cup for each smoothie), toss it in pasta or quiches and obviously, make huge servings of mixed greens to go with my meals.
What I cherish about this serving of mixed greens is that it's totally adaptable, so relying upon what's marked down and accessible in the market, you can regularly swap out peaches for strawberries or blueberries.
INGREDIENTS
4-6 cups organic spinach
2 large peaches, sliced
1 avocado, diced
1/2 small red onion, very thinly sliced
1/2 cup goat cheese crumbles
1/2 cup sliced toasted almonds*
For the dressing:
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon dijon mustard
Optional: 1 teaspoon sugar, to sweeten dressing
Salt and pepper, to taste
INSTRUCTIONS
- In a medium bowl, whisk together the balsamic vinaigrette: balsamic, olive oil, minced garlic, dijon and salt and pepper.
- In a large bowl, add the spinach. Drizzle with desired about of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced avocado, red onion, goat cheese crumbles and toasted almonds. Toss very gently again. Serve immediately. Salad serves 4.
NOTES
To toast your own almonds: Place sliced almonds in a nonstick pan over medium heat. Use a wooden spoon to consistently stir the almonds until they get nice and golden. This should take 3-6 minutes. Once done, remove from heat and transfer to a plate to cool.
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