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Peach Avocado Salad With Basil Pepper Honey Dressing

When it comes to salad recipes, we want you to have all the freedom to play and create. Add more peach and less avocado, or use toasted pepitas in place of sliced almonds! Just remember, it’s the crunchy, punchy, fresh elements (and the dressing) that matters. Enjoy the combination of pickled vegetables with fresh fruit accented by the crunch of a nut of this salad. The dressing is pulled together by our beloved Sweet Maple Mustard, honey and fresh basil that compliments the summer contents of the bowl with a slight sweetness. If you’re adverse to a touch of heat, omit the pepper!



Prep time

10 minutes

Cook time

0 minutes


  • 1 small shallot, diced, about 2 tablespoons
  • 3 cloves garlic, minced
  • 8 basil leaves, chopped using the chiffonade technique*
  • 1 long red hot pepper, minced
  • 1 teaspoon Sweet Maple Mustard
  • 1 teaspoon honey
  • Salt and pepper, adjust as needed
  • 1/4 cup white wine vinegar
  • 3/4 cups olive oil
  • Spring mix
  • 1 ripe peach, diced
  • 1 ripe avocado, diced
  • Pickled red onions
  • Sliced almonds
  • Goat cheese


  1. Make the salad dressing. In a mason jar or bowl, combine the shallot, garlic, basil, pepper, maple mustard, honey, salt, pepper and vinegar. Stir together with a fork.
  2. While whisking with the fork, carefully pour in the olive oil, whisking continuously to emulsify. Taste and adjust salt and pepper as needed.
  3. In a large salad bowl, add the washed and dried spring mix. Add the peach, avocado, pickled red onions, sliced almonds and goat cheese. Depending on how many people you’re preparing the salad for, you can adjust the ingredients as necessary.

*To chiffonade basil, stack the basil leaves on top of each other. Roll of tightly and chop into ribbons!



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