Avocado Peach Summer Salad

Oh, salad…

I go in waves with salads. Like, buh, what a bore. Do not force me to find salads intriguing (hello, rebel tendency…) until I want to find them intriguing.

And then lo and behold, nothing will captivate me more than a damn salad.

Because beauty, it comes in the most simple of places, doesn’t it? A salad can be complex, and a salad can be simple. Today–it’s simple.

It’s your job to drool

And not at this salad–cool if that happens, but listen… I have homework for you. If your guts feel weird, if you feel like you never feel settled after meals, your job is to find fresh foods that make you drool. That get you excited. Because your drool is your first step towards deep digestion. You have the right to love the foods you do, and you can let your drool guide you.

Scary concept, I know. I hear a lot of “but Lucia”s, a few “no fresh foods make me drool like processed ones” and everything else that gets provoked. I hear it. I feel it! And there’s no right or wrong way to approach this. But if getting digestion understood is a goal in some tangible way for you, way not start with joy first?

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Avocado Peach Summer Salad

A gorgeous salad that is SO quick to throw together, especially with the abundance of peaches coming into season! Nix the sunflower seeds and mustard for AIP.

Course Salad

Prep Time 5 minutes

Total Time 5 minutes

Servings 4 people

Author Lucia Hawley

Ingredients

Avocado Peach Summer Salad

• 2 avocados pitted and sliced
• 2 peaches pitted and sliced
• 1 large head butter lettuce leaves torn off the root
• 1/4 cup sunflower seeds toasted in a dry pan and cooled (omit for AIP)
• 2 scallions sliced thinly on the diagonal

Classic Vinaigrette

• 1/4 cup extra virgin olive oil
• juice of 1 lemon
• 1 tablespoon favorite mustard (omit for AIP)
• 1 clove garlic peeled and grated
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper (omit for AIP)

Instructions

1. Combine all the vinaigrette ingredients in a mason jar, securely place its lid on a shake to combine well. Set aside.
2. In your serving dish, arrange the leaves of butter lettuce, then tuck the sliced avocado and peaches around, within and peeking through the leaves!
3. Dress with the vinaigrette, then garnish with the sunflower seeds and sliced scallions.

Recipe Notes

This recipe can easily be doubled or tripled to serve larger crowds.