Summer Peach Spinach Salad with Avocado, Toasted Almonds and Goat Cheese

Salad Ingredients: 

• 4-6 cups organic spinach
• 2 large peaches, sliced
• 1 avocado, diced
• 1/2 small red onion, very thinly sliced
• 1/2 cup goat cheese crumbles
• 1/2 cup sliced toasted almonds

Dressing Ingredients:

• 3 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 1/2 teaspoon dijon mustard

Optional Ingredients

• 1-2 teaspoon sugar, maple syrup or honey to sweeten dressing
• Freshly ground salt and pepper, to taste

Preparation:

• To toast your own almonds: Place sliced almonds in a nonstick pan over medium heat. Use a wooden spoon to consistently stir the almonds until they get nice and golden. This should take 3-6 minutes. Once done, remove from heat and transfer to a plate to cool.
• Ingredient swaps: Trade peaches for strawberries or blueberries, substitute feta for the goat cheese, or use pistachios or sunflower seeds in place of almonds.  Add a protein like cooked quinoa, grilled chicken, or grilled salmon to make the salad more of a main meal.
• In a medium bowl, whisk together the balsamic vinaigrette: balsamic vinegar, olive oil, minced garlic, dijon and salt and pepper. Add a sweetener here if you’d like here too.
• In a large bowl, add the spinach. Drizzle with desired about of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced/sliced avocado, red onion, goat cheese crumbles and toasted almonds. Toss very gently again. Serve immediately.

Original recipe by Monique on Ambitious Kitchen

Prep time: 15 min

Nutrition (1serving):  Calories: 292kcal, Carb: 19.1g  Protein: 7.4g 

Fat: 22.9g  Saturated Fat: 4.4g  Fiber: 6.8g  Sugar: 8.2g