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!
Servings: 6 servings
Calories: 146kcal
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.
Search Lillie Eats and Tells Peach and Corn Summer Salad