Peach, Blueberry, & Avocado Salad

I love fruit in salads, especially with sharp red onion, crunchy nuts, creamy avocado, and a simple vinaigrette to tie it all together.

Peach, Blueberry, & Avocado Salad

6 oz Veggies | 6 oz Fruit | 1 Protein | 1 Fat
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20 minutes
Servings 1



  • 2 oz butter lettuce, chopped
  • 2 oz red onions, thinly sliced
  • 2 oz cucumber, sliced


  • 3 oz peaches, sliced
  • 3 oz blueberries


  • 1/2 cup chickpeas, cooked or canned, 3 oz
  • 2 Tbsp toasted pecans, chopped, 1 oz


  • 1 oz ripe avocado, chopped, 1/4 of an avocado

Balsamic Vinaigrette (For One)

  • 1 ½ tsp olive oil, 0.25 oz
  • 1 tsp white balsamic vinegar
  • 1/4 tsp Dijon mustard
  • pinch onion powder
  • pinch salt and pepper


  • 1 Tbsp fresh mint, chopped


  • Mix the dressing ingredients in a small cup with a fork.
  • In your serving bowl, toss the lettuce, red onions, mint, and cucumbers in the dressing.
  • Gently toss with the fruit.
  • Garnish with the mint and pecans.
  • Appreciate the beauty of your gorgeous, bountiful meal, and gratefully enjoy.


  • If you eat dairy, you could swap out the nuts or the chickpeas for your crumbled cheese of choice
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  1. Melissa Blackwell

    I just made this and loved how light, fresh and filling this dish is. Thank you yet again for another delicious recipe. I cant wait to receive your new cookbook!

  2. Sarah L Vaneps

    I need more recipes like this. I don’t really like any of the nightshades except the hot peppers. Thank you!

  3. This is one of my all-time favorite salads! The peaches were not great this season so I sub’d with strawberries – YUM!

  4. Caitlin Steele

    I’m prepping this right now for tomorrow’s lunch and it is BEAUTIFUL!!! excited to eat it!

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