This simple salad highlights seasonal peaches and corn. Like most salads, this one has a yummy dressing and toppings to really elevate the salad. A bed of romaine and/or arugula gets topped with juicy peaches, crunchy raw summer corn, creamy avocado, and punchy pickled onions. While candying your walnuts is optional, it takes this salad to another level and is very easy and quick to make. Serve this up with a side of grilled protein for a killer summer meal!
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 People
Prep Time 15 minutes 
Cook Time 5 minutes Ingredients
- 6 cups chopped romaine and/or arugula
- 1 ear raw corn, kernels cut off (about 1 cup)
- 1 large or 2 small ripe peaches, cut into thin slices or chopped
- 1 avocado, chopped
- Pickled red onions
For the dressing:
- ⅓ cup olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp tahini
- ½ tsp kosher salt
For the candied walnuts (optional)*:
- 1 tbsp butter
- 1 tbsp coconut sugar
- 1 cup raw walnuts, chopped
- ¼ tsp kosher salt
- *You can skip these and just top with regular toasted walnuts instead, but I highly recommend making!
Instructions
- To make the walnuts, in a large skillet over medium heat, melt the butter. Stir in the sugar and walnuts and cook, stirring often, for about 3-5 minutes or until the sugar has dissolved and begins to bubble a bit (be careful not to burn). Transfer immediately to a plate to cool and prevent burning.
- In a jar with a lid, add all of the dressing ingredients and shake to combine.
- On a large serving platter, add the romaine and/or arugula in an even layer. Scatter peach, corn, and avocado over top. Drizzle about ⅔ of the dressing evenly over top. Top with pickled red onions and candied or toasted walnuts.
- Serve with extra dressing on the side to add to your plate.
Items you can prep ahead (optional)
- Make candied walnuts
- Make the dressing
- Chop 5-6 cups romaine or use arugula (or a mix)
- Slice kernels off 1 ear of corn (about 1 cup)
- Pickle a red onion
Substitutions:
- Use any seasonal summer fruit you can get your hands on in place of the peaches.
- I love the sweet crunch of raw corn, but you could skip it or use frozen corn (cooked).
Storage:
- Store leftover dressed salad in an airtight container in the fridge for up to 1 day. Romaine and arugula don’t keep very well, so I highly recommend just making what you know you’ll eat and/or prepping all of the salad components and having them ready in your fridge to toss together.
Leftovers + Repurposing:
- See storage above.
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