Peach, Avocado and Bacon Salad

This Peach, Avocado and Bacon Salad is the perfect summer salad!

Full of juicy peaches, creamy avocado, salty bacon, crunchy almonds and fresh basil, it’s packed with texture, color and flavor.

Plus it takes just minutes to make and is great for picnics and potlucks.

And if you need it to be nut-free or vegetarian/vegan, that’s not a problem!

It also happens to naturally be gluten-free, dairy-free, Paleo and Whole30 friendly!

A fresh summer salad in a big white bowl full of peaches, avocado, almonds, bacon, basil and leafy greens

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Peach, Avocado and Bacon Salad

When peaches are in season, it’s great to eat them as is or bake them into desserts like this Paleo Peach Cobbler.

But sometimes it’s also great to add them to more savory dishes. My Peach, Prosciutto and Burrata Salad is one such option.

And this Peach, Avocado and Bacon Salad is another great way to enjoy them.

And who doesn’t love avocado and bacon? Add some crunchy nuts, summery basil, a big pile of greens and a fresh, zippy dressing and you’re all set.

Plus see below for lots of options and variations, including nut-free, vegetarian/vegan and adding cheese.

 

What you need to make Peach, Avocado and Bacon Salad

Ingredients:

  • 2 fresh peaches
  • 2 ripe avocados
  • 5 slices bacon (Whole30 compatible if necessary)
  • 1/2 cup raw almonds
  • 1/2 cup basil, loosely packed
  • 5 oz. of your favorite greens (I like spring greens, spinach, baby kale or arugula)
  • And for the dressing:

Equipment:

a big white bowl with a peach salad piled with leafy greens, almonds, avocado and basil with the dressing in a glass pitcher on the side

How to make this Peach, Avocado and Bacon Salad

First, cook the bacon to your desired crispness. I like it somewhat crispy but still with a bit of chew. Drain on a paper towel-lined plate.

Add the greens to a large mixing bowl.

Then, cut the peaches in half and remove the pits. I like to chop them into bite-sized pieces like so: Cut the 2 halves in half lengthwise so you have 4 wedges. Cut those wedges in half lengthwise again and then cut crosswise into 2-3 chunks. Add to the greens.

6 images showing how to cut up a peach

Cut the avocados in half and remove the pits (watch this video for a quick, safe way to remove the pits). Then cut the flesh into bite-sized chunks and add to the bowl.

Roughly chop the bacon and add to the bowl.

Roughly chop the almonds and add to the bowl.

Roughly chop the basil and add to the bowl.

In a mason jar or small bowl, add the mustard, vinegar, olive oil, salt and pepper and shake or whisk until combined.

Pour over the salad and toss until evenly coated. Taste and add more salt or pepper, if desired.

You’ll notice a lot of the good stuff falls to the bottom of the bowl. That’s why I suggest you then pour everything into a serving bowl so all the good stuff ends up on top!

a big white bowl with a big salad with chunks of peach and avocado, plus almonds and bacon

Make ahead and storage

You can make the dressing up to 2 weeks in advance and keep it in the fridge. Bring to room temperature and give it a good shake or whisk if needed before using.

If you want to bring this salad to a potluck or picnic, combine the greens, chopped peaches, chopped almonds and chopped basil. Leave the avocados whole. Make the dressing but don’t add it to the salad yet. Once you’re ready to serve, halve, pit and chop the avocados and add to the salad, then toss everything with the dressing.

Once fully combined and dressed, this salad is best eaten immediately.

 

Substitutions and variations

  • For vegetarian/vegan: leave out the bacon. You can add pitted Kalamata olives for more saltiness and texture.
  • For nut-free: replace the almonds with pumpkin seeds (no need to chop).
  • If you want cheese, try adding crumbled goat cheese, feta or blue cheese.
  • For another herb, try mint or tarragon.
  • For the greens, you can use a spring mix, spinach, baby kale or chopped kale, arugula or any other greens you like.
  • For the dressing, feel free to use any vinegar you like (if you need it to be gluten-free, Paleo or Whole30, don’t use malt vinegar which has gluten). You can also use lemon juice or even orange juice instead of the vinegar.

 

Other recipes you might like:

  1. Peach, Prosciutto and Burrata Salad
  2. Broccoli Bacon Salad
  3. Kale Salad with Granola Croutons and Avocado Green Goddess Dressing
  4. Citrus Avocado Salad
  5. Strawberry, Cucumber and Arugula Salad
  6. Red, White and Blue Salad
a big white bowl with a peach salad piled with leafy greens, almonds, avocado and basil with the dressing in a glass pitcher on the side
Print Recipe
5 from 3 votes

Peach, Avocado and Bacon Salad

The perfect summer salad! Juicy peaches, creamy avocado, salty bacon, crunchy almonds and fresh basil are tossed with a fresh, zippy dressing. Great for picnics and potlucks!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: avocado, bacon, healthy salad, peaches, summer salad
Servings: 6 servings
Author: Don Baiocchi

Ingredients

  • 5 slices bacon (Whole30 compatible if necessary)
  • 5 oz. greens (such as spring greens, spinach, baby kale or arugula)
  • 2 ripe peaches
  • 2 ripe avocados
  • ½ cup almonds
  • ½ cup basil leaves, loosely packed
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon fine sea salt, plus more if necessary
  • freshly ground pepper

Instructions

  • Cook the bacon to your desired crispness. I like it somewhat crispy but still with a bit of chew, which takes about 10 minutes. Drain on a paper towel-lined plate.
  • Add the greens to a large mixing bowl.
  • Cut the peaches in half and remove the pits. I like to chop them into bite-sized pieces like so: Cut the 2 halves in half lengthwise so you have 4 wedges. Cut those wedges in half lengthwise again and then cut crosswise into 2-3 chunks. Add to the greens.
  • Cut the avocadso in half and remove the pits (watch this video for a quick, safe way to remove the pits). Then cut the flesh into bite-sized chunks and add to the bowl.
  • Chop the bacon and add to the bowl. Roughly chop the almonds and add to the bowl. Roughly chop the basil and add to the bowl.
  • In a mason jar or small bowl, add the olive oil, vinegar, mustard, salt and freshly ground pepper to taste and shake or whisk until combined. Pour over the salad and toss until evenly coated. Taste and add more salt or pepper, if desired.
    You'll notice a lot of the good stuff falls to the bottom of the bowl. That's why I suggest you then pour everything into a serving bowl so all the good stuff ends up on top!

Notes

Make ahead and storage
You can make the dressing up to 2 weeks in advance and keep it in the fridge. Bring to room temperature and give it a good shake or whisk if needed before using.
If you want to bring this salad to a potluck or picnic, combine the greens, chopped peaches, chopped almonds and chopped basil. Leave the avocados whole. Make the dressing but don't add it to the salad yet. Once you're ready to serve, halve, pit and chop the avocados and add to the salad, then toss everything with the dressing.
Once fully combined and dressed, this salad is best eaten immediately.
Substitutions and variations
  • For vegetarian/vegan: leave out the bacon. You can add pitted Kalamata olives for more saltiness and texture.
  • For nut-free: replace the almonds with pumpkin seeds (no need to chop).
  • If you want cheese, try adding crumbled goat cheese, feta or blue cheese.
  • For another herb, try mint or tarragon.
  • For the greens, you can use a spring mix, spinach, baby kale or chopped kale, arugula or any other greens you like.
  • For the dressing, feel free to use any vinegar you like (if you need it to be gluten-free, Paleo or Whole30, don't use malt vinegar which has gluten). You can also use lemon juice or even orange juice instead of the vinegar.

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