Healthy Book Club Salad Recipe
This healthy salad recipe is perfect for parties, potlucks, or weekday meals. With a base of fresh arugula and an irresistible mix of seasonal fruit, creamy gorgonzola, and a tangy lemon dressing, it’s a wholesome and crowd-pleasing dish.
Equipment
- Large salad bowl
- Small mixing bowl or measuring cup
- Whisk
Ingredients
For the Salad:
- ½ small red onion very thinly sliced (about ½ cup)
- 10 to 12 ounces baby arugula 12 to 15 lightly packed cups
- 2 medium ripe peaches or nectarines pitted and thinly sliced (about 2 cups)
- 2 medium ripe avocados diced (about 2 cups)
- ⅔ cup toasted sliced almonds
- ⅔ cup crumbled mild blue cheese such as gorgonzola (about 3 ½ ounces)
For the Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice from about 1 medium lemon
- ½ teaspoon Dijon mustard
- 1 clove garlic minced (about 1 teaspoon)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Soften the Onion Flavor: Place the red onion slices in a small bowl and cover them with water. Let them soak while preparing the rest of the salad to mellow their sharpness.
- Assemble the Base: Spread the arugula in a large salad bowl to form the greens foundation.
- Whisk the Dressing: In a separate small bowl or measuring cup, mix the olive oil, lemon juice, mustard, garlic, salt, and pepper until fully combined.
- Dress and Toss: Pour half of the dressing over the arugula and toss to evenly coat the greens.
- Build the Salad: Drain the red onion and scatter it on top of the greens along with the peaches, avocado cubes, almonds, and crumbled cheese.
- Finish and Serve: Just before serving, drizzle more dressing over the top and gently toss again to distribute all the ingredients. Serve immediately, with extra dressing on the side if desired.
Notes
Market Swaps: For cooler seasons, swap peaches for thinly sliced apples and use walnuts instead of almonds. In spring or early summer, try strawberries and pecans.
Make-Ahead Tip: You can prep the salad up to step 3 and refrigerate (covered) for up to 4 hours. Add final ingredients and dressing just before serving.
Storage Advice: Best enjoyed fresh, but leftovers can be stored for 1–2 days in the fridge. Refresh wilted arugula with a bit of extra lemon juice.
Tried this recipe?Let us know how it was!