Peach Avocado Salad with Prosciutto and Basil

Fresh peaches shine in this summery peach avocado salad! Juicy peaches, creamy avocado and thin prosciutto on a bed of crisp greens creates a cool medley of vibrant colors and flavors.

Toss it all in a simple basil vinaigrette and top it with crunchy walnuts or pecans for a summertime salad that is simple and refreshing, light and not lacking.

While I will never turn down a loaded Cobb salad and a broccoli salad is what I need for any kind of barbecue situation, this salad recipe is often a summertime go-to.

It can be a yummy side salad or a main meal and takes all of 10 minutes to throw together.

Juicy, ripe peaches and fresh basil add just the right amount of sweetness. Salty prosciutto and ripe avocado mellow out the tart homemade dressing.

If you're feeling more ambitious, you can dress it up with grilled chicken or salmon for an extra filling, low-carb meal.

why this recipe works

This simple summer salad is the perfect way to enjoy the juicy stone fruit of the season, even if you're on a low-carb or keto diet! It's an easy salad that's nutrient dense and so simple to make. 

The sweet and juicy peaches pair beautifully with the salty prosciutto and creamy texture of the avocado.

You can use whichever fresh greens you like- baby spinach or butter lettuce or crisp romaine- it all works. As for the dressing, fresh basil leaves are the starring ingredient and add a bright, sweet, flavor flavor that complements the fresh produce. 

But feel free to riff if you have other herbs on hand. Fresh mint or fresh oregano would also taste lovely. That's the beauty of this salad: it's versatile and bright and sunny with ingredients and flavors that embrace the season. 

This summertime salad is:

• quick to make
• fresh and light
• low-carb, gluten free and dairy free (omit the prosciutto to make this salad vegan)
• easy to modify
• the perfect side dish or main course

We've been enjoying stone fruit season with this tasty salad, sometimes tossing in a sweeter balsamic vinegar or adding in a bit of Parmesan or blue cheese.

I have yet to try it, but I'm confident a creamy burrata, goat cheese, or even this dairy-free sunflower cashew ricotta would also be really delicious.

the ingredients

This recipe is simple, refreshing, and exactly what a hot summer day calls for (zero cooking involved!).

Here's a look at a few of the simple ingredients required but be sure to scroll to the bottom of the page to view the printable recipe card. 

• Fresh greens. You can use your greens of choice! My personal favorite is a mix of baby spinach and arugula. 
• Peaches. Nothing beats a fresh, ripe and juicy peach! See the recipe notes for tips on how to easily slice them for a salad.
• Avocado. For flavor, texture, and a good dose of healthy fats. 
• Cucumber. Crisp, cool, and delicious!
• Prosciutto. It has a slightly sweet and salty flavor that goes great with the sweet peaches. 
• Fresh basil vinaigrette. To make the salad dressing you'll need extra virgin olive oil, fresh basil, shallot, apple cider vinegar, fresh lemon juice, and a liquid sweetener like liquid allulose, monk fruit drops, stevia, agave, or a small amount of honey. 
• Crunchy toppings. I like pecans or walnuts as salad toppings, but other crunchy additions like pumpkin seeds, sunflower seeds, pine nuts or even a grain-free granola would taste fantastic, too. 

avocado peach salad recipe

Why I love salads: they're simple to make and this one is no exception.

If you're serving this immediately, you can make the entire thing in one bowl, starting with the vinaigrette and piling the vegetables on top.

If you're not serving it immediately, combine the dressing ingredients in a separate small bowl and store the salad in the fridge until it's time to serve. 

 In a salad bowl, combine the olive oil, chopped shallot, basil, vinegar, lemon juice, salt and pepper, and the optional sweetener.

With the dressing on the bottom of the bowl, pile the salad ingredients on top: greens, cucumber, sliced peaches and prosciutto.

Gently toss the salad, moving the greens from the bottom to the top until the vinaigrette evenly coats the greens.

Dish into serving bowls and serve with the avocado slices. Top with walnuts or pecans (optional).

tips for making peach avocado salad

• Since prosciutto is so thin, it tears apart easily. You can tear the prosciutto slices into small, bite-sized pieces, or use a sharp pair of kitchen shears to cut the slices.

• The vinaigrette can be modified based on the ingredients you have. If you don't have apple cider vinegar, a red wine vinegar, champagne vinegar or a balsamic will work out well. If you don't have shallot, use a little bit of finely-chopped red onion. It really is an easy recipe and as long as you maintain the right oil-acid-herb ratio, it'll be quite nice.

• This salad doesn't keep well once it's mixed so if you anticipate having leftovers, I recommend serving the vinaigrette on the side. The greens, peaches, and cucumber will stay fresh for at least a day stored in an airtight container in the refrigerator.

• I like to purchase peaches and fresh California avocados slightly underripe and let them sit on the counter for a day or two to let them ripen.

• If you'd like to add cheese to the salad, I recommend blue cheese, crumbled feta cheese, shredded Parmesan or crumbled goat cheese.

• For a grilled peach version, simply slice the peaches in half, then char them for a few minutes on the grill.

how to slice a peach

Holding the peach upright, cut around the center of the fruit, right up against the pit.

Turn as you cut lengthwise, similar to how you'd slice an avocado in half. Holding each half of the peach, gently twist each piece in opposite directions and pull the halves apart.

Remove the pit. Cut the halves into ¼-inch slices.

This is truly a go-with-the-flow salad. It's quick to assemble, you don't need much to enjoy it, but you can also go all-out and make it really special.

If you try it and love it too, I hope you consider leaving a star review and a comment below. Or tag me on Instagram, @stemandspoon. Enjoy!

you might also love

• This keto peach cobbler with strawberries and rhubarb, a non-traditional "cobbler" that makes the most of summery fruit.

• Roasted cauliflower salad and citrus tahini dressing is another those main meal salad that's simple, filling, and flavor-packed.

• Let the summer vibes continue with this easy low-carb avocado mango salsa.
• Keto fruit salad has fresh cantaloupe, berries, and a citrus-raspberry dressing that brings it all together.

Continue to Content

Peach Avocado Salad with Prosciutto and Basil

Yield: 4 servings

Prep Time: 10 minutes

Total Time: 10 minutes

This peach avocado salad with fresh basil and prosciutto makes a light and refreshing meal that's low-carb, gluten-free and dairy free.

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Ingredients

• ¼ cup extra virgin olive oil
• 1-½ tablespoons finely chopped shallot
• 2 tablespoons fresh basil, chopped small
• 3 tablespoons apple cider vinegar (see notes for substitutions)
• 1-2 teaspoons fresh lemon juice
• salt and pepper to taste
• liquid sweetener to taste, optional (can use liquid monk fruit, allulose or a small amount of honey)
• 4-5 cups baby spinach and arugula blend
• ½ cucumber, cut into bite-sized pieces
• 2 peaches, sliced
• 3-5 oz. prosciutto, torn/cut into bite-sized pieces
• 1 avocado, sliced
• ¼ cup roasted and salted walnuts, pecans, or toasted almonds (optional)

Instructions

1. In a large salad bowl, combine the olive oil, chopped shallot, basil, vinegar, lemon juice, salt and pepper, and the optional sweetener. Give it a stir and taste, adjust if needed.
2. With the dressing on the bottom of the bowl, pile the salad ingredients on top. Start with the greens, then add the cucumber, sliced peaches and prosciutto.
3. Gently toss the salad, moving the greens from the bottom to the top until the vinaigrette evenly coats the greens.
4. Dish into serving bowls and serve with the avocado slices. Top with walnuts or pecans (optional).

Notes

Substitutions: If you don't have apple cider vinegar, a white wine vinegar, champagne vinegar or a balsamic will work out well. If you don't have shallot, use a little bit of finely-chopped red onion. I prefer a mix of arugula and spinach but you can use all spinach or your favorite greens of choice.

Since prosciutto is so thin, it tears apart easily. You can tear the prosciutto slices into small, bite-sized pieces, or use a sharp pair of kitchen shears to cut the slices.

This salad doesn't keep well once it's mixed so if you anticipate having leftovers, I recommend serving the vinaigrette on the side. The greens, peaches, and cucumber will stay fresh for at least a day stored covered in the refrigerator.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 37gTrans Fat: 0gCholesterol: 19mgSodium: 461mgCarbohydrates: 17gNet Carbohydrates: 9gFiber: 8gSugar: 8gProtein: 12g

This nutritional information is approximate and is provided for convenience as a courtesy.