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Erin’s Peach & Avocado Green Salad

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Description

This summer salad recipe from The Well Plated Cookbook features ripe peaches and avocado over fresh arugula. It's healthy and delicious!

Ingredient:

  • ½ small red onion, very thinly sliced (about ½ cup)
  • 10 to 12 ounces baby arugula (12 to 15 lightly packed cups)
  • 2 medium ripe peaches or nectarines, pitted and thinly sliced, peels on or off (about 2 cups)
  • 2 medium ripe avocados, diced (about 2 cups)
  • ⅔ cup unsalted sliced almonds
  • ⅔ cup crumbled mild blue cheese*, such as gorgonzola (about 3 ½ ounces)
  • Lemon Dressing
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice (from 1 to 2 lemons)
  • ½ teaspoon Dijon mustard
  • 1 clove garlic, pressed or minced
  • ¾ teaspoon kosher salt or a heaping ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper