In-season avocado peach tomato salad with a creamy dill tahini dressing. This summer peach tomato salad is tossed with fresh sweet corn, crunchy cucumber and zippy arugula for a refreshing lunch or side dish to serve all season long. Add your favorite protein for a complete meal!

Ingredients

For the salad:

  • 2 ears of sweet corn, shucked
  • 1 large slightly ripe peach, sliced
  • 1 English cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1 ripe but still slightly firm avocado, sliced
  • 3 cups arugula or spinach 

For the dill tahini dressing:

  • 3 tablespoons tahini or natural peanut butter
  • 2 tablespoons fresh lemon juice (about ½ lemon, juiced)
  • 1 teaspoon honey
  • 2 tablespoons warm water, to thin dressing
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, plus more to taste
  • Freshly ground black pepper

Optional:Avocado Peach Tomato Salad

  • ¼ cup roasted pumpkin seeds
  • ¼ cup fresh basil leaves
  • 1/4 cup feta crumbles

Instructions

  1. In a large bowl, add all of the ingredients for the salad: sweet corn, peach slices, cucumber sliced, cherry tomatoes, avocado, and arugula. Alternatively you can arrange the salad on a platter if you are entertaining.
  2. Next make the dill tahini dressing by mixing together the ingredients for the dressing in a bowl: tahini, lemon juice, honey, water, dill, garlic powder, salt and pepper.
  3. Pour the dressing over the salad and toss with tongs, or you can drizzle it over the salad on the platter for a more beautiful effect. Top with pumpkin seeds, basil and/or feta, if desired. Sprinkle with a little more salt and pepper. Serve immediately. Serves 4.