Summer Peach, Corn, and Goat Cheese Salad

This Summer Peach, Corn, and Goat Cheese Salad is everything you want in a warm-weather dish! It’s fresh, vibrant, and bursting with flavor. Juicy, ripe peaches pair perfectly with sweet corn, creamy avocado, and tangy goat cheese for a combination that feels both light and satisfying, and pairs perfectly with your favorite grilled protein!

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American

Keyword: summer peach corn and goat cheese salad

Servings: servings

Calories: 146kcal

Author: Lillie

Ingredients

12 oz butter lettuce 340g
1 cup mini cucumbers sliced thin (120g)
1/2 cup avocado chopped (100g)
1½ cups corn cooked and cooled (250g)
1½ cups peaches sliced (250g)
1/4 cup green onions chopped (30g)
2 oz crumbled goat cheese 56g
1/4 cup fresh basil chopped (15g)
2 Tbsp. fresh mint leaves chopped (8g)
1 oz pistachios 28g
Salt and pepper to taste

Instructions

For the corn: I just microwave my corn in the husk for about 4-5 minutes to cook. Then peel the husk off under cold water to cool it quickly before slicing corn off the cob. You’ll want to weigh/measure your corn after it’s sliced off the cob. Or, you can grill it, or even just thaw frozen corn if you’re in a pinch!
Assemble: Add butter lettuce to a large platter and top with everything else! Serve with your favorite dressing or even just a great vinegar! We love this tossed in the peach white balsamic by Baker and Olive. Whisk it with olive oil for a legitimate dressing (2/1 vinegar/oil), or use it straight if you want to keep things light. Don’t underestimate the importance of some salt and pepper.🙌🏻

Notes

PS: Another shortcut dressing we love for this is mixing equal parts store-bought pesto with this balsamic vinegar. (I usually use the peach or lemon flavors, but they’re ALL good). So delish.

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