Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Dressing
Method
Preparation of Ingredients
- 1
Prepare the Peaches
Wash the peaches thoroughly, then slice them into wedges or bite-sized pieces. Remove the pits.
- 2
Chop the Celery
Wash the celery stalks, then chop them into small, bite-sized pieces.
- 3
Prepare the Cilantro
Rinse the cilantro under cold water, shake off excess water, and chop finely.
- 4
Toast the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10-12 minutes, or until golden brown. Let cool and roughly chop.
Assemble the Salad
- 5
Combine Salad Ingredients
In a large mixing bowl, combine the sliced peaches, chopped celery, and cilantro.
- 6
Make the Dressing
In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and black pepper until well combined.
- 7
Dress the Salad
Pour the dressing over the salad mixture and toss gently to ensure everything is coated.
- 8
Add Toppings
Sprinkle the toasted hazelnuts over the top of the salad.
Serving
- 9
Serve Immediately
Serve the peach salad immediately for the best flavor and freshness. Enjoy!