The BEST Vegan Summer Salad (with balsamic fig dressing!)
Summery salad filled with leafy mixed greens, grilled peaches, fresh avocado, and an easy, 5-minute, oil-free fig balsamic dressing.
Servings 4
Calories 265kcal
Cost $15
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!
Nutrition
Calories: 265kcal | Carbohydrates: 36g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 88mg | Potassium: 1086mg | Fiber: 11g | Sugar: 20g | Vitamin A: 14575IU | Vitamin C: 30mg | Calcium: 128mg | Iron: 3mg
