Peachy Corn Avocado Salad with Candied Walnuts
Servings 4 People
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!
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
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.
Notes
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.