Summer Peach Salad with Lemon Vinaigrette

Hot summer days call for easy meals that require little to no cooking. This recipe comes to us from plant-based recipe creator and Kimberton Whole Foods customer, Skylar Sokolowski. This simple and beautiful summer salad is easy to prepare on a busy weeknight and highlights the season’s fresh produce. Try substituting another seasonal stone fruit such as plums or nectarines for the peaches, if you like.


What You’ll Need:

  • 2 cups cubed sourdough bread
  • 2 tbsp. olive oil
  • 1/2 cup raw cashews
  • 5oz. organic spinach
  • 1 cup shredded purple cabbage
  • 1 yellow peach (sliced)
  • Juice from 1/2 lemon
  • 1/8 cup olive oil
  • 1 tbsp. honey
  • 1 tsp. Himalayan salt
  • 1/2 tsp. pepper


1. Preheat oven to 350 degrees F.
2. In a bowl, toss and coat the cubed sourdough bread in olive oil and add salt and pepper to taste. Spread on a baking sheet and place in preheated oven for 10 minutes, or until crispy. Allow to cool before adding to the salad.
3. On another baking sheet, spread the cashews and bake for 8-10 minutes, or until toasted. These will also need to sit and cool before being added to the salad.
4. Add lemon juice, olive oil, honey, salt and pepper to a small bowl, whisk until well combined and set aside.
5. Spread the spinach on a serving plate and layer with the cabbage, toasted cashews, croutons, and sliced peaches. Drizzle with dressing, and serve!

Serves 2-3