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Peach, Avocado & Cucumber Salad (w/lavender & fennel pollen goat cheese)

July 26th, 2018 | no comments

I just love a good salad. This recipe is light, yet filling, with tons of flavor and rich in nutrients. The addition of cilantro adds a bright flavor and doubles as one of the most potent heavy metal detoxifying herbs around. We tend to limit cilantro to guacamole and salsa recipes, but you can easily add it to any salad or smoothie—just give it a good rinse before adding. I’ve been known to munch on a few sprigs of cilantro just because I know how good it is for my body. I know…total nutrition geek! 

I topped this salad off with Cypress Grove Purple Haze Goat Cheese with lavender and fennel pollen. It really gives it a unique twist! Not a fan of goat cheese? You can also use feta, blue, or Gorgonzola cheese…or omit the cheese altogether (although I consider that a punishable crime 🙂 ). 

The great thing about this salad is it holds up pretty well in the refrigerator for a couple of days, so if you know you’re going to have leftovers, add the sunflower seeds and cheese right before serving. Also, aim for ripe yet firm avocados. If too soft they will mush a bit once combined with the other ingredients. 

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Peach, Avocado & Cucumber Salad (w/lavender & fennel pollen goat cheese)
This recipe is light, yet filling, with tons of flavor and rich in nutrients. The addition of cilantro adds a bright flavor and doubles as one of the most potent heavy metal detoxifying herbs around. 4 Earthfoods per serving: ♥♥♥♥
Course Lunch, Main Dish
Prep Time 15 minutes
Servings
servings
Ingredients
  • 1 English cucumber, diced
  • 4 roma tomatoes, diced
  • 3 ripe avocados, peeled, seeded and diced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh peach, diced with skin on
  • 1/4 cup raw sunflower seeds
  • 1 fresh lemon, juiced
  • 2 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
  • 3-4 ounces fresh goat cheese, cut into small pieces I like Cypress Grove Purple Haze Goat Cheese (with lavender and fennel pollen)
Course Lunch, Main Dish
Prep Time 15 minutes
Servings
servings
Ingredients
  • 1 English cucumber, diced
  • 4 roma tomatoes, diced
  • 3 ripe avocados, peeled, seeded and diced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh peach, diced with skin on
  • 1/4 cup raw sunflower seeds
  • 1 fresh lemon, juiced
  • 2 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
  • 3-4 ounces fresh goat cheese, cut into small pieces I like Cypress Grove Purple Haze Goat Cheese (with lavender and fennel pollen)
Instructions
  1. Add cucumber through sunflower seeds to a large bowl and mix until combined.
  2. Add lemon juice, olive oil, salt and pepper and mix together until evenly coated.
  3. Serve with 1/2-1 ounce of goat cheese on top of each portion!
Recipe Notes

Nutrition Facts per serving: Calories: 300Total Fat: 25 g; Saturated Fat: 5 g; Sodium: 65 mg; Potassium: 680 mg; Total Carbohydrate: 19 g; Dietary fiber: 8 g; Net Carbohydrates: 11 grams; Sugar: 8 g (no added sugar); Protein: 7 g

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