The BEST Vegan Summer Salad is going to be your new favorite salad for the warmer months, similar to Summer Chopped Lentil Salad. It’s filled with leafy mixed greens, avocado, grilled peaches, dried figs, and a homemade, oil-free fig balsamic dressing! It’s fresh and filling, yet light and nutritious! Other salad recipes you’ll love: Greek Caesar Pasta Salad, Longevity Kale Salad, & Cucumber Feta Chickpea Salad.
Why I Love This Recipe
- Fresh and Fruity: I love adding fresh summer fruits to a salad like peaches.
- Colorful: A salad packed with tons of different textures, flavors, and colors makes for a delicious side dish or main!
- Oil-Free: No oil is needed in this plant-based, gluten-free, soy-free salad. The homemade, 5-minute, 3-ingredient fig balsamic dressing is next level good!
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Notes on Ingredients
- Leafy Greens: I used the spring mix and romaine from Josie’s Organics.
- Peaches: Fresh peaches take this summer salad to the next level! Can’t find peaches? Swap out for apples or even pears.
- Red Onion: Dice the red onion super fine to avoid any large onion chunks throughout the salad.
- Avocado: If you’re preparing this salad ahead of time, don’t add the avocado until just before serving or it will turn brown.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make The BEST Vegan Summer Salad?
- Chop all veggies then add them into a large bowl.
- Grill the peaches.
- Make the fig balsamic dressing.
- Pour dressing over top, toss well to combine, and enjoy!
- Step 1: First, chop all the salad veggies and add them to a large salad bowl.
- Step 2: Then, grill the peaches and add them to the salad.
- Step 3: Make the fig balsamic dressing.
- Step 4: Finally, pour the dress over top the salad, toss well to combine and enjoy!
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Commonly Asked Questions
1. You can grill your peaches in a panini press, like I did.
2. You can grill them on your outdoor grill.
3. You can sauté the peaches in a pan if you don’t have a grill or panini press to warm them a little.
4. You can also just leave them as is, not grilled!
I used the fresh organic spring mix with spinach and romaine for the BEST vegan summer salad from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. If I see Josie’s Organics in the grocery store, I snatch it up really quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more. Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. Be sure to look out for Josie’s Organics in your local store!
You only need three main ingredients to make this easy salad dressing in 5-minutes. You’ll need balsamic vinegar, fig jam, and whole-grain dijon mustard.
“The best bright and fresh summer salad. I love bringing this to summer BBQS and gatherings!”
– Jordan
Extra Helpful Tips
- If you’re making this salad ahead of time, leave the dressing and avocado on the side. Add both just before serving, toss well to combine, and serve!
- If it’s not peach season yet, feel free to substitute the peaches with apples or pears.
- Want more delicious salad recipes? Get my NYT Best Selling Salad Cookbook now, Life Changing Salads!
If you tried The BEST Vegan Summer Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
The BEST Vegan Summer Salad (with balsamic fig dressing!)
Equipment
- 1 salad bowl
- 1 knife
- 1 panini press or grill to grill the peaches, optional
Ingredients
Salad
- 5 cups spring mix I use Josie’s Organics
- 1 head romaine chopped I use Josie’s Organics
- 2 peaches sliced and grilled
- ½ red onion diced
- 1 cucumber diced
- 5 dried figs chopped small
- 1 avocado pitted and cubed
- ¼ cup almonds slivered
Oil-Free Balsamic Fig Dressing
- 3 tablespoon balsamic vinegar
- 1.5 tablespoon fig jam
- 1 tablespoon dijon mustard
Instructions
- Cut and chop all salad ingredients and then add them into a large salad bowl.
- Grill the sliced peaches for 2 minutes in a panini press, on an outdoor grill, or saute in a pan until golden and warmed through. Add them to the salad.
- Make the dressing by adding all of the dressing ingredients to a glass jar and mixing with a whisk or hand-frother. You can also make the dressing in a blender.
- Pour the dressing over top salad, toss well to combine, and enjoy!
Notes
- If you’re making this salad ahead of time, leave the dressing and avocado on the side. Add both just before serving, toss well to combine, and serve!
- If it’s not peach season yet, feel free to substitute the peaches with apples or pears.
- Make a double batch of the dressing and store leftovers in the fridge for up to 1 week for salads all week long!
Jordan says
The best bright and fresh summer salad. I love bringing this to summer BBQS and gatherings!