Garden Peach Chopped Salad

This summer-inspired chopped salad recipe takes only 15 minutes to toss together and is full of antioxidants.


Servings: 4

For the Tahini Vinaigrette:

  • ¼ cup Tahini
  • ½ cup Honey
  • 2-3 tbsp. Apple Cider Vinegar or Champagne Vinegar
  • 2 tbsp. Olive Oil
  • 1 tbsp. Dijon Mustard
  • Salt & Black Pepper, to taste

For the Chopped Salad:

  • 2 heads of Romaine Lettuce, washed and patted dry, finely chopped
  • 2 cups Baby Arugula
  • 2 Corn Cobs, shucked
  • 2 Peaches, pitted and finely chopped
  • 2 Baby Cucumbers, finely chopped
  • 1 ripe Avocado, pitted and chopped
  • 1/3 cup Fresh Cilantro, chopped
  • ¼  cup Red Onion, finely chopped
  • (Optional) ¼ cup Pecans, crushed
  • (Optional) 1/3 cup Goat Cheese, crumbled


  1. To Make the Tahini Vinaigrette: Combine all ingredients into a mason jar. Seal tightly with the lid and shake to combine. If needed, thin out the dressing with water. Season with salt and black pepper to taste.
  2. To Make the Chopped Salad: Toss all ingredients together before adding the salad dressing and tossing once more until well-combined. Top with the pecans and goat cheese to enjoy!