Summer Peach Salad with Grilled Corn and Toasted Almonds
Don't let summer end without making this delicious summer peach salad with grilled corn and toasted almonds. A simple balsamic vinaigrette pulls together this stunning salad that would be a great lunch or simple side dish paired with a grilled protein.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Entree, Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 365kcal
For the Salad:
- 2 ears corn shucked and grilled
- 2 peaches thinly sliced
- 1 1/2 cup canned chickpeas drained
- 1/3 cup slivered almonds toasted*
- 1/2 cup fresh chopped basil leaves
- 1/3 cup pickled red onion
- 1 4.5 oz package lettuce greens
Pickled Onions:
Add thinly sliced red onion to a large jar or Tupperware container.
In a small bowl, combine the water, vinegar, salt, pepper, and sugar. Whisk until sugar is dissolved and pour over the sliced onions. Cover container with lid and let sit on counter for 30 min to 1 hour before using OR transfer to the fridge for a few hours before using. Pickled onion will last about 1 week in the fridge.
- To toast your sliced almonds, add to a dry skillet (no oil needed!) over medium high heat. Heat until golden brown and fragrant, about 5 minutes.
- To make ahead, reserve the dressing and pickled onions until ready to serve.
Serving: 1/4 Recipe | Calories: 365kcal | Carbohydrates: 39g | Protein: 9.5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 280mg | Fiber: 8g | Sugar: 14g