30 min
8
Ingredients
- ½ small red onion, very thinly sliced (about ½ cup)
- 10 to 12 ounces baby arugula (12 to 15 lightly packed cups)
- 2 medium ripe peaches or nectarines, pitted and thinly sliced, peels on or off (about 2 cups)
- 2 medium ripe avocados, diced (about 2 cups)
- ⅔ cup unsalted sliced almonds
- ⅔ cup crumbled mild blue cheese*, such as gorgonzola (about 3 ½ ounces)
- Arlotta Lemon Infused Olive Oil
Directions
Step 1
Make the salad: Place the red onion in a small bowl and cover with water. Let it rest while you prepare the rest of the salad. (This will keep the flavor of the onion but remove some of the harsh after-bite.) Place the arugula in a large serving bowl.
Step 2
To toast the almonds, place them in a small skillet over medium-low heat. Cook, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Set aside.
Step 3
Drizzle some lemon olive oil onto the salad. Drain the red onion, then scatter it over the arugula. Top with the peaches, avocados, almonds and cheese. Just before serving, drizzle on a bit more lemon olive oil and give it a final, gentle toss to combine.
