Summer Salad Recipe
Grilled Peach, Avocado, Pickled Red Onions Goat Cheese, Toasted Almonds, Lemon Raspberry Balsamic Vinaigrette on Arugula
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Ingredients
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Salad Base
Toppings
Vinaigrette
Method
Preparing the Salad
- 1
Prepare the Arugula
In a large salad bowl, add 4 cups of fresh arugula as the base of your salad.
- 2
- 3
Slice the Avocado
Cut the avocado in half, remove the pit, and slice it into thin wedges.
- 4
Add Pickled Red Onions
Add 1 cup of pickled red onions to the salad bowl over the arugula.
- 5
Crumble Goat Cheese
Crumble 1 cup of goat cheese over the top of the salad.
- 6
Add Toasted Almonds
Sprinkle 1 cup of toasted almonds over the salad.
Making the Vinaigrette
- 7
Combine Vinaigrette Ingredients
In a small mixing bowl, whisk together 2 tablespoons of lemon juice, 4 tablespoons of raspberry balsamic vinegar, 6 tablespoons of olive oil, and 1 teaspoon of honey.
- 8
Season the Vinaigrette
Add salt and pepper to taste, then whisk until the ingredients are fully combined.
Serving the Salad
- 9
Dress the Salad
Drizzle the prepared vinaigrette over the salad just before serving.
- 10
Toss and Serve
Gently toss the salad to mix the ingredients and serve immediately for the best flavor and texture.