Tomato Peach Avocado Salad
Recipe Key
This Tomato Peach Avocado Salad is easy, fresh, colorful, vitamin rich and oh so delicious. It’s the perfect summer salad to make with the fresh produce from your farmers market.
Ingredients
I just returned from the farmers market with so many fantastic vegetables and fruits. I put together this salad from what I picked up; peaches, cherry tomatoes, arugula and corn. I already had the avocado. I generally keep those around to add to my lunch salad. The protein and fat in it keeps me satisfied throughout the afternoon.
- red onion
- cherry tomatoes
- peaches
- avocado
- fresh corn, cut off the cob
- fresh herbs: cilantro, parsley or basil
- arugula, for serving
- apple cider vinegar or rice vinegar
- sea salt
- Pinch of red pepper flakes (optional)
- extra virgin olive oil
Can You Eat Raw Corn?
Corn can be eaten raw and studies have shown it may be easier to digest this way. It’s best to choose young and tender corn.
When choosing an ear of corn, look for one that feels dense and heavy for its size, and is firm and well-filled out. Ideally, you should eat fresh corn the same day you buy it
How To Cut Corn Off The Cob
Cut the corn off of the cob while resting it inside a bowl. Holding the top of the cob with one hand, position your knife against the cob at the top and cut downward with one stroke. Continue all the way around the cob until you’ve removed all the kernels.
Ingrid’s Tips
I don’t usually like raw onions but when marinated they become sweet and flavorful. In this salad I marinate them in ACV and Celtic sea salt for 15 minutes.
Then I mix the vinegar they were marinated in with extra virgin olive oil for an easy summer dressing.
Choose peaches that are ripe but still a bit firm.
If not organic peel the skin by blanching them.
Health Benefits of Arugula
Arugula’s aromatic, peppery flavor adds a wonderful dimension to a salad. It’s a super hydrating vegetable that’s part of the brassica family along with broccoli, cauliflower and cabbage.
Arugula is good for your bones, helps reduce inflammation, and cleanses and detoxifies your body.
Arugula is high in most B vitamins and especially high amounts of folate which keeps your brain sharp. Some people say it’s an aphrodisiac.
“The rocket (arugula) excites the sexual desire of drowsy people.”
— From a poem by Virgil, one of Rome’s greatest poets
This is a summertime delight, hearty, colorful, nutrient dense, fresh, satisfying and delicious.
It a perfect meal for lunch or appetizer for dinner.
If you like this summer salad you make like these too:
Energizing Grilled Summer Salad
Alkalizing Watermelon and Watercress Salad
French Style Summer Potato Salad with Corn
Please leave me a comment below. I always love hearing from you.
PrintTomato Peach Avocado Salad
This salad is easy to make, fresh, colorful, vitamin rich and oh so delicious. It’s the perfect summer lunch or dinner salad.
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Salad, Side Dish
- Cuisine: Seasonal, Vegan, Healthy, Raw
Ingredients
- ¼ medium red onion very thinly sliced
- ¼ cup apple cider vinegar or rice vinegar
- 1/2 teaspoon Celtic sea salt, divided
- 1 cup cherry tomatoes, cut in half
- 1 cup peaches, peeled and cut into 1” cubes
- 1 medium avocado, cut into 1” cubes
- 1 cup fresh corn kernels cut off the cob (do this in a bowl so it isn’t a mess)
- Pinch of red pepper flakes (optional)
- 4 tablespoon extra virgin olive oil
- ¼ cup cilantro, parsley or basil – you can decide which flavor you like, I used cilantro
- Arugula, (about 3 cups ) just enough to cover the bottom of 2 plates
Instructions
- Put sliced onions into a shallow bowl. Cover with apple cider vinegar and ¼ teaspoon salt.
- Mix, let sit, make sure the onion is covered by the vinegar. Set aside to marinate while you wash and cut the other ingredients. 15 minutes will be enough but up to 1 hour is fine.
- In a medium bowl mix together the tomatoes, peaches, avocado and corn.
- Take the onions out of the vinegar and add them to the tomato mix. Mix gently.
- Put the vinegar from the marinating onions into a small bowl. Add another ¼ teaspoon salt, red pepper flakes, stir to dissolve.
- Whisk in the olive oil with a fork so the dressing emulsifies.
- Add cilantro, or your herb of choice, to the salad.
- Pour in the dressing and mix.
- Spread the arugula on 2 plates. Top with tomato, peach, avocado salad.
- Serve immediately. Yum!
- Store extra peach, avocado salad in the refrigerator separate from the arugula for 1 day.
OMG! How delicious is this? I did not know that corn could be eaten raw and now I am hooked! Thank you, Ingrid, for yet another fool proof, amazingly delectable, simple recipe. This will also become a staple in my meal planning.
The truth is raw corn is much easier to digest than cooked corn. I love how sweet it is.
Where do the avocado(s) come in? And how many are used?
Hi Sandra,
There is 1 avocado in the recipe. Somehow that got left out. I fixed it. Thank you for letting me know.
This is a fantastic go-to recipe I have been using for years. Always look forward to peach season and this tasty salad!
(New website is great too, clean, easy to navigate)
Thank you Sherri for your appreciation. I love peach season, this is one of my favorite recipes for many years also. Enjoy your summer!
Delicious
Thanks enjoy the salad.