Peach & Avocado Salad with Lentils and Quinoa

This Peach & Avocado Salad with Lentils and Quinoa is filled with summer favorites and makes the perfect light dinner or lunch. Sweet peaches are a delicious pair with creamy avocado and satisfying lentils and quinoa. Crisp and sweet vidalia onions give lovely texture, along with tangy tomatoes and a bright vinaigrette.

This summer salad brings all the sweet and fresh vibes of summer, along with satisfying and hearty lentils and quinoa. The sweet peaches are so delicious in a hearty salad like this one, as they lighten things up and pair really well with a tangy, citrusy dressing like the Lime Vinaigrette.

I’ve been absolutely obsessed with salads this summer, but not boring salads….there are so many delicious ways to create salads that are actually craveworthy! We use lots of textures and flavors to make this salad anything but boring.

This Peach & Avocado Salad with Lentils and Quinoa is a great option to enjoy for lunches or a light dinner. I like to batch prep a couple cups of lentils and quinoa to have in the fridge. You can add these to salads during the week, like this one.

This salad is also perfect for making on the weekend to have in the fridge. It’s SO handy (and super delicious) to have a meal you can easily grab when you’re running around doing your thing, or relaxing around the house. Just keep the dressing separate in the fridge so it won’t get soggy (although I thoroughly enjoy it that way too, ha!).

How This Peach & Avocado Salad with Lentils and Quinoa Comes Together

Preparing the quinoa and lentils: Cook quinoa and lentils according to package directions. You’ll need one cup each cooked quinoa and lentils. A couple tips here…good lentil varieties for this are sprouted lentils, black/beluga, brown or green lentils. Check the lentils for any tiny debris before cooking. Cooking the lentils in vegetable broth instead of water will add some extra flavor. For salads like this, be sure to cook the lentils until just al dente so that they hold their shape, and drain away any remaining liquid. You can spread the cooked lentils out on a baking tray to cool, and the same can be done with the quinoa.

Preparing the fruits and veggies: thinly slice the peach, halve the tomatoes, and thinly slice the vidalia onions and fresh basil. If you don’t have sweet vidalia onions on hand, you can substitute red onion. Just use less red onion that the original recipe calls for, as it’s more pungent than sweet vidalias. Also, feel free to use more or less fresh basil, to your liking.

Making the dressing: to make the Lime Vinaigrette, simply add all the dressing ingredients to a cereal bowl and whisk them together thoroughly with a whisk or fork. If your lime isn’t very juicy, you can add extra to make up for it.

Putting it all together: add the salad greens and other chopped ingredients to a mixing bowl, along with the cooled quinoa and lentils. Add in around half the dressing, toss, and serve with the remaining dressing. If making to keep in the fridge for the next day, just store the dressing separately and don’t add it in until you’ll be eating.

Other Delicious Salad Recipes

Spiced Chickpea Bowl with Herb Tahini

Primavera Pasta Salad

Quinoa Salad with Avocado Dill Dressing

If you make this recipe, please let me know what you think! You can tag me on Instagram @janetsmunchmeals and/or comment here.

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5 from 6 votes

Peach & Avocado Salad with Lentils and Quinoa

This Peach & Avocado Salad with Lentils and Quinoa is filled with summer favorites and makes the perfect light dinner or lunch. Sweet peaches are a delicious pair with creamy avocado and satisfying lentils and quinoa. Crisp and sweet vidalia onions give lovely texture, along with tangy tomatoes and a bright vinaigrette.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Keyword: avocado, lentils, peach, quinoa, salad

Servings: 4 people

Ingredients

• 3 to 4 servings salad greens
• 1 peach sliced
• 1 1/4 cups sliced cherry tomatoes
• 1 avocado diced
• 1 cup cooked quinoa
• 1 cup cooked lentils cooked al dente in vegetable broth and drained well
• 1/2 of a sweet vidalia onion thinly sliced
• Fresh basil leaves to taste
• Additional salt and pepper to taste

Lime Vinaigrette (whisk together):

• Juice of 1 1/4 juicy lime
• 2 tbsp + 1 tsp olive oil
• 1 tsp white wine vinegar or apple cider vinegar or red wine vinegar
• 1 tsp dijon mustard
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1 tsp agave nectar

Instructions

• Whisk together the Lime Vinaigrette Ingredients.
• In a mixing bowl, add the salad greens, sliced peach, cherry tomatoes, and avocado. Then add the cooked quinoa and lentils, along with the vidalia onions and fresh basil.
• Drizzle in about half of the dressing, and gently toss. Serve and top with dressing as desired.