If you’re craving something fresh, colorful, and just a little unexpected, this Spring Peach Salad is the way to go. It’s packed with crunchy cucumbers, juicy peaches, sweet blueberries, and a little kick from radishes and red onion. Chickpeas and sunflower seeds make it hearty enough for a light meal, and the Honey Mustard Balsamic Dressing pulls it all together with a sweet-tangy punch. Super simple, super tasty—perfect for sunny days and easy lunches.
Spring Peach Salad
Servings: 2
Ingredients
- 4 cups mixed greens
- ½ cucumber, chopped
- ¼ red onion, thinly sliced
- 1 peach, chopped
- 1 cup fresh blueberries
- ¼ cup sunflower seeds
- 15-oz BPA-free can chickpeas, drained and rinsed
- ¼ cup Honey Mustard Balsamic Dressing
- sea salt and black pepper to taste
Instructions
- Toss together all ingredients in a salad bowl. Serve and enjoy.
- Omnivore Option: Omit chickpeas if desired. Top each salad with 1 (5-oz) BPA-free can BPA-free wild-caught tuna.
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