Peach Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright summer salad of quinoa, arugula, peaches, and cucumber with goat cheese, almonds, and a lemon vinaigrette. Light and flavorful, it works equally well as a lunch or colorful side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- ½ cup uncooked quinoa
- 1 cup water
- 3 cups packed arugula
- 1 medium peach, thinly sliced (about 1 cup)
- ½ cup thinly sliced Persian (or mini) cucumber
- ⅓ cup diced red onion
- 4 ounces goat cheese, crumbled (~½ cup)
- ⅓ cup sliced almonds, toasted
- 2 tablespoons finely chopped fresh mint leaves
- 3 tablespoons avocado oil or olive oil
- 3 tablespoons lemon juice (~1 small lemon)
- 2 tablespoon finely diced shallots
- 2 teaspoon Dijon mustard
- 1 teaspoon pure honey
- ¼ teaspoon fine salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 237mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 251mg
- Calcium
- 73mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.