Tomato Peach Avocado Salad

This Tomato Peach and Avocado Salad is easy, fresh, colorful, vitamin rich and oh so delicious. Get the ingredients at your local farmers market now while they’re in season.

Just returned from the farmers market with so many fantastic vegetables and fruits.  I put together this salad from what I picked up.  I already had the avocado and I generally keep those around to add to my lunch salad. It keeps me satisfied throughout the afternoon.

Corn can be eaten raw and studies have shown it may be easier to digest this way.  Cut the corn off of the cob while resting it inside a bowl.


I don’t usually like raw onions but when marinated they become sweet and flavorful. I marinate them in ACV and Celtic sea salt for 15 minutes.

This is a summertime delight.  Enjoy it now.  Please leave me a comment below.  I always love hearing from you.

tomato peach avocado salad

Tomato Peach Avocado Salad

  • Author: Ingrid DeHart -
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 2 1x


  • ¼ medium red onion very thinly sliced
  • ¼ cup apple cider 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 ear corn, kernels cut off the cob (do this in a bowl so it isn’t a mess)
  • ¼ cup cilantro, parsley or basil – you can decide which flavor you like, I used cilantro
  • 4 tablespoon extra virgin olive oil
  • Arugula, (about 2 cups ) just enough to cover the bottom of 2 plates


  1. Put sliced onions into a shallow bowl. Cover with apple cider vinegar and ¼ teaspoon salt.
  2. 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.
  3. In a medium bowl mix together the tomatoes, peaches, avocado and corn.
  4. Take the onions out of the vinegar and add them to the tomato mix. Mix gently
  5. Put the vinegar from the marinating onions into a small bowl. Add another ¼ teaspoon salt, red pepper flakes, stir to dissolve.
  6. Whisk in the olive oil with a fork so the dressing emulsifies.
  7. Add cilantro to the tomatoes.
  8. Pour in the dressing and mix.
  9. Put arugula on 2 plates. Top with tomato, peach, avocado salad.
  10. Serve immediately. Yum!

  • Category: Salad
  • Cuisine: Seasonal, Vegan, Healthy, Raw





  • Kirsten says:

    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.

  • Ingrid says:

    The truth is raw corn is much easier to digest than cooked corn. I love how sweet it is.

  • Sandra says:

    Where do the avocado(s) come in? And how many are used?

  • […] An avocado is not technically a vegetable, it is a fruit. Avocados contain all 18 essential amino acids necessary for your body to form a complete protein. Avocados also improve the absorption of fat soluble nutrients like vitamin A, E and D.   You have heard me say is not just what you eat that is going to keep you healthy it is how well you digest the food you choose. A steak may be hard to digest for many people, avocado on the other hand is readily absorbed by the body. Avocados also regulate blood sugar and have the good fats you need to reduce the signs of aging.   Include them as a regular part of you diet especially when you are skipping the animal protein. Recipe: Tomato Peach and Avocado Salad […]

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