This end of Summer Salad tastes exactly as it sounds…
It’s packed with sweet corn, juicy peaches, delicate greens, quinoa and buttery avocado, this salad is light, bright and full of fresh flavor. The creaminess of goat cheese is enhanced by a balsamic dressing, which is a foolproof combination of balsamic, olive oil, garlic & Dijon mustard, and it’s all finished off with crunchy toasted pumpkin seeds. It only requires about 20 minutes of hands-on time, and it’s more than worth it.
Trust me.
Full disclosure, I have been eating this salad several times a week. While it’s simple enough to be a weekday staple, it is equally impressive enough to serve to your guests this weekend paired with some good crusty bread and a bottle of Pinot Grigio or Rose.
The perfect Labor Day salad for casual entertaining.
Quinoa, Peach, Corn & Avocado Salad with Goat Cheese
2 peaches, sliced
1/2 cup quinoa
2 ears organic corn, shucked and kernels removed
2 cups packed micro greens (you can substitute pea shoots, sprouts, arugula or any leafy green you like)
1/3 cup green onions, thinly sliced
1/4 cup goat cheese, crumbled (omit for vegan option)
1 avocado, sliced
1/4 cup toasted pumpkin seeds
For the Dressing:
1/4 cup balsamic vinegar
1 tsp. Dijon mustard
1 tsp. honey
1 garlic clove, minced
salt & freshly ground black pepper to taste
1/2 cup olive oil
To make the dressing: Beat the vinegar in a bowl with the mustard, honey, garlic, salt and pepper until blended. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
To make the salad: Cook quinoa according to package directions; cool. In a large bowl, combine cooked quinoa, micro-greens, raw corn kernels, goat cheese, sliced peaches, green onions and pumpkin seeds. Divide salad on individual plates or place on a large platter, garnish with sliced avocado and drizzle with just enough balsamic dressing to coat. Serve immediately.
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