Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula salad. Erin rounds out the flavors with salty gorgonzola cheese, crisp toasted almonds, and a zippy lemon dressing. This simple summer salad is more than the sum of its parts. It’s a combination I wouldn’t have come up with on my own, and it’s so lovely. I couldn’t stop going back for more. Perhaps you know Erin from her blog, Well Plated. Erin has been working hard on her first cookbook for several years now, and I’m so excited to share that it’s finally here! The Well Plated Cookbook (affiliate link) offers over 130 fast, healthy recipes you’ll want to eat.
I found this colorful salad on page 116, titled, “Book Club Salad (A Great, Green Party Salad).” Erin’s headnotes are witty, warm and encouraging, just like she is in real life. Here’s what she had to say about this recipe: “My friend Erika once brought this salad to our monthly book club, and now, five years later, we still won’t let her bring anything else. We refer to it as ‘The Salad,’ and its presence at the table is more mandatory than actually reading the book. This stellar green salad is sized for a crowd, tastes better than any salad I’ve eaten in a restaurant, and is beautiful and adaptable for the seasons…” She inspired me not only to make ‘The Salad,’ but to join a book club when we’re able to get together again. In the meantime, this salad recipe is easily halved and perfectly suited for any summer dinner.
The Well Plated Cookbook is filled to the brim with wholesome, satisfying recipes that have been thoughtfully crafted and meticulously tested. Erin ensures you’re never left with a random half-cup of leftover beans and guides you to adjust the recipes to suit your season or pantry. Erin offers chapters from breakfast through dessert, with an emphasis on main dishes. While the book isn’t designed to be vegetarian, I found a number of enticing options. Midwesterners will appreciate her healthy spins on classic dishes, and everyone will find something new to enjoy. Check it out, and let us know how your salad turns out in the comments!
Watch How to Make Erin’s Peach & Avocado Green Salad
Craving more fresh summer salads? Here are a few of my favorites:
The Best Panzanella Salad Colorful Strawberry Arugula Salad with Balsamic Vinaigrette Fattoush Salad with Mint Dressing Heirloom Caprese Salad Watermelon Salad with Herbed Yogurt Sauce
*Blue cheese alternative: If you don’t enjoy blue cheese, I think your next best bet would be goat cheese. Feta might be nice, too. Change it up: Erin says, “This salad is a delightful base for seasonal swaps. In the fall and winter, replace the peaches and almonds with thinly sliced apples and walnuts. In the spring and early summer, try a mix of sliced strawberries and pecans.” Storage suggestions: This salad tastes best the day it is made. Erin says that if you don’t mind slightly wilted arugula, it can be stored in the refrigerator for 1 to 2 additional days. Wake up the leftovers with an extra squeeze of lemon juice.
