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Peach Spinach Salad with Zesty Basil Vinaigrette (plant-based)

This Peach Spinach salad has all of the best flavors going on. It's packed with fresh herbs, fruits and vegetables, and is topped with a tasty and zesty basil vinaigrette. This summer salad is the salad of the season for sure.
Prep Time12 minutes
Total Time12 minutes
Course: Appetizer, bbq side, dinner, lunch, Main Course, Salad, Side Dish
Cuisine: American
Keyword: diysalad, easy salad, health salad, healthy salad, healthy summer food, peach recipe, peach salad, salad ideas, saladrecipe, spinach salad, vegan salad
Servings: 4
Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

  • 1 mason jar with a lid *For the dressing

Ingredients

For the salad:

  • 2 cups baby spinach leaves
  • 1 ripe peach, sliced
  • 1 avocado, chopped
  • 1 shallot, thinly sliced
  • ½ cup fresh blueberries
  • optional: fresh minced chives for garnish
  • salt and pepper

For the dressing:

  • ½ cup extra virgin olive oil
  • ⅓ cup apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons finely minced fresh basil leaves
  • 1 tablespoon minced fresh chives
  • 1 large garlic clove (or two small), minced
  • 1 teaspoon lemon zest (from a lemon peel)
  • salt and pepper to taste

Instructions

For the zesty basil dressing

  • You can whisk all of the ingredients in a bowl, shake them up in a mason jar with a lid, or blend all of the ingredients in a food processor.
  • Set aside.

For the salad

  • Prepare your toppings: cube the avocado, slice the peaches, mince the shallot and extra chives for garnish. Grab a medium-sized bowl and add the bed of spinach. Add all of the ingredients to the top of the greens.
  • Give the dressing a little shake (with the lid secured) and pour it over the salad. Use as much or as little as you desire. Toss the salad, gently.
  • Garnish with salt, pepper, and minced chives.
  • Serve immediately or store in the fridge for about 30 minutes before serving.

Notes

If you toss this salad in dressing, it won't do well as leftovers.  Spinach is known to get extra soggy if it gets wet.
You can modify a few things with this salad.  First, red onion can replace the shallot.  You can add walnuts, pecans, or chickpeas for additional protein.  If you are feeling fancy, use candied pecans or walnuts.  Also, feel free to use your favorite Italian, zesty dressing instead of the homemade basil vinaigrette.