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peach and arugula salad in black bowl with spoons

Fresh Peach Arugula Salad with Vinaigrette

Print Recipe
Ready within 15 minutes, this fresh peach and arugula salad is the perfect quick and easy summer salad recipe. Zero cooking + minimal ingredients absolutely screams summer! Filled with fresh flavours, nourishing ingredients, plus a kick from a coriander and chile vinaigrette.
Course Salad, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword arugula, peach, Salad, salad dressing, vinaigrette
Dietary Preference dairy free, Gluten-Free, nut free, vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Desiree Nielsen, RD

Ingredients

Peach Arugula Salad

  • 4 big handfuls baby arugula about half a 5 oz (142g) clamshell
  • 2 medium ripe peaches skin on, thinly sliced
  • 1 medium avocado cubed and sprinkled with flaky salt
  • ¼ medium red onion very thinly sliced

Coriander Chile Vinaigrette

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons avocado oil
  • ½ or 1 Thai or Fresno red chile sliced
  • 1 teaspoon cane sugar
  • ½ teaspoon salt
  • ½ teaspoon whole coriander crushed with a knife or a mortar and pestle
  • ½ garlic clove crushed or micrograted
  • ¼ teaspoon micrograted fresh ginger

For serving, optional

Imperial - Metric

Instructions

  • First make the vinaigrette: in a jam jar, add the vinegar, oil, chile, sugar, salt, coriander, garlic and ginger. Place lid on, shake up and set aside.
  • In a medium salad bowl or on individual plates, arrange arugula, peaches, avocado and red onion. Either toss with dressing or serve with dressing on the side.

Notes

Because arugula salads don’t keep well dressed, store the vinaigrette separately and toss just before serving or serve with dressing on the side if you’re expecting leftovers.