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Peach Spinach Salad WP Recipe Photo: A close up of a white marble table containing a large white deep bowl with a finished salad containing peaches, spinach, radishes, cucumber, shredded carrots, and red onion tossed with a red wine vinegar and extra virgin olive oil dressing and topped with sliced peaches as garnish. In the lower left corner it reads “The Radiant Root.” | peach season | The Radiant Root

Peach Spinach Salad

This summer peach salad adds a naturally sweet twist that elevates the flavors of your spinach salad.
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Prep Time: 24 minutes
Cook Time: 3 minutes
Total Time: 27 minutes
Course: Appetizer, Salad, Side Dish, vegetable
Cuisine: AIP, American, dairy-free, gluten-free, paleo, vegan, vegetarian, whole30
Keyword: antioxidants, appetizers, quick recipe, quick side side, salad, summer salad
Servings: 7 1 cup each
Calories: 90kcal

Equipment

Ingredients

  • 4 cups baby spinach
  • 2 medium peaches (about 2.5 to 3 inches in diameter) pitted and sliced
  • 1 cup shredded carrots (2 and 3/4 medium carrots)
  • 1 small radishes chopped into small pieces
  • 1 medium cucumber peeled and chopped
  • 1 medium red onion peeled and diced
  • 3 tbsp extra virgin olive oil
  • 3 tbsp red wine vinegar

Instructions

  • Prep the spinach: Place the spinach in a colander and rinse it thoroughly under cold running water to remove any dirt or debris. Pat the spinach dry with a towel and use a salad spinner to remove excess moisture if needed.
  • Wash and dry the peaches. Cut each peach around its seam and twist to separate the halves. Remove and discard the pit. Place one half of the peach flesh-side down on a cutting board, slice into strips about 1/4 inch thick, and set some aside for garnish. Then, cut the strips into 1-inch chunks. Repeat this with the remaining peach halves, and set aside all the diced peaches.
  • Shred the carrots. Wash the carrots under cold running water and pat them dry. Use a vegetable brush to remove any stubborn dirt. Place the carrots on a cutting board, and trim off the tops and bottoms with a Chef’s knife. Peel the skin from each carrot using a vegetable peeler. Shred the carrots with a food processor, box grater, or handheld grater. Measure out a cup of shredded carrots and set them aside.
  • Peel and dice the cucumber by rinsing it, patting it dry, and trimming the ends. Peel the skin, then cut the cucumber in half crosswise. Slice each half lengthwise into quarters, then cut crosswise into 1-inch cubes. Place the cubes in a bowl and set aside.
  • Peel and dice the onion by slicing off the stem and removing the outer peel. Lay the onion flat with the root end up. Cut it lengthwise, then make horizontal and vertical cuts to create small cubes. Discard the root and repeat with the remaining half. Set the diced onion aside.
  • Rinse and dry the radishes, then trim the root and stem. Slice each radish into thin rounds, stack the rounds, and cut them into strips. Dice the strips and repeat with the remaining radishes. Set the diced radishes aside.
  • Make the salad dressing. In a small mixing bowl add the olive oil, vinegar, and whisk together until well blended (about 30 seconds).
  • In a large mixing bowl add the spinach, red onion, cucumbers, carrots, radishes, and peaches.
  • Top with the salad dressing.
  • Toss until well coated with dressing (about 1 minute).
  • Top the salad with the extra sliced peaches for garnish and enjoy!

Video

Notes

This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers

 

Recipe tips and tricks

 
To make a great summer peach salad, follow these tips:
 
Use Fresh Ingredients: Ensure spinach, peaches, cucumbers, carrots, radishes, and red onions are fresh. This enhances flavor and texture.
 
Chill the ingredients: Keep all ingredients chilled until ready to use for a refreshing taste.
 
Cut uniformly: Chop cucumbers, radishes, and red onions into even pieces for a balanced salad.
 
Choose ripe peaches: Select ripe, firm peaches that give slightly to pressure. For tips on selecting peaches, check the “How to Tell if a Peach is Ripe” section.
 
Remove excess juice: Blot excess juice from sliced peaches with paper towels or drain them in a colander before dicing.
 
Use a sharp knife: A sharp knife helps avoid bruising and ensures clean cuts.
 
Grate carrots: Use a box grater, handheld grater, or food processor to quickly grate carrots.
 
Mix the dressing thoroughly: Whisk olive oil and red wine vinegar well to create a smooth, emulsified dressing.
 
Use a large mixing bowl: Toss the salad in a large mixing bowl to evenly distribute ingredients without overcrowding.
 
Toss gently: Gently mix the salad with dressing to avoid bruising the spinach and peaches.
 
Serve promptly: Serve the salad immediately after tossing for the best taste and texture. For advance preparation, see the “Common FAQs” section for storage tips.
 
Use these tips to create a delicious and refreshing peach salad!
 

Additions/substitutions/variations

 
Looking to make this spinach peach salad your own? Explore these recipe additions, substitutions, and variations.
 
Additions
 
Here is a list of recipe additions to customize your Peach Spinach Salad:
 
Add a crunch with nuts: Top with 1/4 cup of toasted pecans, almond slices, walnuts, sunflower seeds, pumpkin seeds, or pine nuts.
 
Savory additions: 1 ounce of dairy-free vegan feta* or goat cheese*.
 
Creamy additions: 1 avocado, sliced or diced to the salad. Or add non-dairy greek yogurt, hummus, coconut cream*, or cashew cream to the dressing prior to mixing. 
 
Herbal additions: Add 1-2 tablespoons of fresh herbs like basil, mint, cilantro, or parsley
 
Sweet additions: 1 cup of strawberries, blueberries, or no-sugar-added dried cranberries or apricots. Alternatively, mix in 1 teaspoon of honey or maple syrup to the salad dressing before tossing.
 
Protein additions: Add 3-4 ounces of grilled chicken, 4-6 ounces of shrimp, or 1/2 cup of cooked quinoa, amaranth, millet, teff, sorghum, beans or lentils.
 
Please note that any additions can alter the taste, texture, and nutritional content.
 
Substitutions
 
Can’t find or prefer not to use an ingredient? Here are some salad substitutions:
 
Spinach: 4 cups arugula, kale, mixed greens, or romaine
Peaches: 2 medium nectarines, 6-8 apricots, 4 medium plums, or 1-1.5 mangoes.
Carrots: 1 cup pre-shredded carrots* or 1 cup shredded beets* or 1 cup shredded jicama*.
Cucumber: 1 medium zucchini or 1-1.5 cups chopped celery.
Red onion: 1 medium white, yellow, or sweet onion, 2-3 finely chopped medium shallots or 2-3 chopped green onions.
Extra virgin olive oil: 3 tbsp of avocado oil, walnut oil, or flaxseed oil.
Red wine vinegar: 3 tbsp apple cider vinegar, lemon juice, or balsamic vinegar.
 
These substitutions can affect the flavor, texture, and nutrition of your recipe.
 
Variations
 
One recipe variation is to grill the peaches prior to compiling the salad. Brush halved, pitted peaches with olive oil and grill face down over medium heat for 3-4 minutes, then flip and grill for another 1-2 minutes. Let cool, slice a few pieces for garnish, and dice the remainder of the peaches for the salad. Then follow the recipe as directed.

 

How to store leftovers

 
For salad with dressing: Store leftovers in an airtight container in the fridge for up to 2 days.
 
For salad without dressing: Keep the salad and dressing in separate airtight containers in the fridge for up to 2 days.
 
Avoid freezing, as it affects the taste and texture. 
 
When ready to serve, add a bit of extra dressing and toss gently to refresh any wilted parts.
 

Nutritional information

 
*Nutritional information is estimated using Nutrifox nutrition label maker*
 

Nutrition

Serving: 1cup | Calories: 90kcal
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