This simple green salad uses seasonal juicy peaches and lots of herbs as a base with a tangy, spicy jalapeno lime dressing. The salad is taken to the next level with crunchy homemade cornbread croutons and creamy, tangy goat cheese.
Ingredient highlight
Peaches! Are a good source of carotenoids and flavonoids, which give them their red/orange/yellow colors and are important for eye and heart health. Peaches are also a good source of vitamin C, potassium, and fiber. They are in season generally from June through August.
Servings 4
Prep Time 10 minutes 
Cook Time 22 minutes Ingredients
- 4 cups cubed or torn cornbread (into 1-inch pieces, homemade or store bought)
- 7 cups loosely packed greens (arugula, mixed greens, butter lettuce, romaine, etc…)
- 2 cups fresh herbs (basil, cilantro, mint, and/or parsley)
- 2-3 ripe summer peaches, chopped
- 1 cup crumbled goat cheese
- Black pepper
For the dressing:
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1-2 tbsp finely chopped pickled jalapeños*
- 1 tsp soy sauce or tamari
- 1/4 tsp kosher salt
- *This will add spice, so use more or less depending on your preferences. If you want to skip it, see the tip below.
- Simplify it! ~ If you want to skip making a dressing or don’t like the spice, just toss the greens, herbs, and peaches in 3 tbsp lime juice and ½ tsp salt. After assembling your salad, top with a generous amount of your best olive oil. This is my favorite way to throw a salad together in the summer!
- Note: ~ This salad does not keep very well (gets soggy), so try to just dress as much as you think you’ll eat.
- Make it a meal! ~ Add a scoop of this week’s Green Goddess Chicken Salad or grilled chicken or steak.
Instructions
- Preheat the oven to 375F. Add cornbread pieces to a baking sheet. Drizzle 2 tablespoons oil over top along with ½ teaspoon salt and carefully toss to coat using your hands. Spread out into an even layer.
- Bake for 10 minutes, then flip the corn bread pieces over and bake for 10-12 minutes more, or until toasted and golden
- In a small jar, add the oil, lime, jalapeños, soy sauce, and salt and shake vigorously to combine (see note to skip this step!).
- In a large bowl, add the greens, herbs, and peaches. Drizzle the dressing over top and use your hands to gently toss to coat (using your hands to toss delicate greens/herbs/fruit will prevent them from getting bruised).
- Serve the salad topped with plenty of goat cheese, cornbread croutons, and black pepper.
Items you can prep ahead (optional)
- Make cornbread and cube 4 cups worth (homemade or store bought)
- Mix together arugula and herbs
- Chop 1-2 tbsp pickled jalapeños and make the dressing
Substitutions:
- Use any seasonal ripe fruit in place of peaches (strawberries would be yummy!).
- To make gluten-free, use GF cornbread or follow my Whole Wheat Olive Oil Cornbread recipe, but substitute the whole wheat flour with 1:1 gluten-free all-purpose flour.
- To make vegan/dairy-free, substitute the goat cheese with chopped avocado tossed in lemon and salt.
- See recipe note on dressing option and jalapeños.
Storage:
- Store leftovers in an airtight container in the fridge:
- Salad: up to 3 days
- Cornbread croutons: up to 7 days
- Note: this salad does not keep very well, so try to just dress as much as you think you’ll eat.
Leftovers + Repurposing:
- Eat right out of the fridge or let it come to room temp first for better flavor. Top with croutons, goat cheese, and a squeeze of lime.
leave your comments!