Summer is the perfect time of year to put fruit in salads. Peaches, plums, strawberries, blueberries, nectarines – so many to choose from! Using fruit to balance out the savory components of a salad is a great way to make salads more interesting (and more nutritious!). I like using nectarines here because of their smoother skin, but feel free to use peaches instead.
Ingredients
1 bag baby spinach
2 nectarines
1/3 cup sliced, toasted almonds
½ a small red onion, thinly sliced
½ an avocado, sliced
¼ cup vegan blue cheese or feta crumbles (optional)
For the Dressing
1 1/2 TBS red wine vinegar
1 1/2 TBS balsamic vinegar
¼ cup extra virgin olive oil
S&P to taste
Directions
Layer salad ingredients in a large serving bowl. In a separate bowl, whisk dressing ingredients together and season with salt and pepper to taste. Drizzle dressing over the salad, gently toss, and serve immediately.