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peach and arugula salad in black bowl with spoons
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5 from 4 votes

Peach and Arugula Salad with Coriander Chile Vinaigrette

This refreshing, summery salad is perfect for picnics + BBQs and goes well with grilled tofu, veggie burgers or whatever you’re serving! Comes together in less than 15 minutes.
Prep Time15 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: arugula, Easy, peach, salad dressing, vinaigrette
Dietary Preference: dairy free, Gluten-Free, nut free, vegan, vegetarian
Servings: 4 servings


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


  • 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.


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.