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Salad bowl topped with sweet cashew mustard dressing.

Peach Avocado Salad with Cashew Mustard Dressing

  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: Salad
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


This Peach Avocado Salad tastes like summer in a bowl. Topped with fresh ripe peaches and a tasty sweet and tangy cashew mustard dressing.


  • 2 tsp olive oil, divided
  • 1 bunch kale, destemmed and cut into bite sized pieces
  • 2 cloves garlic, divided
  • 1, 15 oz can of chickpeas, rinsed, drained and pat dry with a clean kitchen towel
  • 1/2 tsp oregano
  • 1/2 tsp fennel seeds or ground coriander
  • 1/2 tsp garlic powder
  • 1 cup corn
  • 12 peaches, pitted and sliced thin
  • 1/2 cup fresh blueberries
  • 1 small avocado, sliced
  • 1/4 large red onion, thinly sliced

Sweet Cashew Mustard Dressing

  • 3 tbsp cashew butter, salted
  • 1 1/2 tbsp Dijon mustard or whole grain Dijon mustard
  • 1 1/2 tbsp maple syrup
  • 1 tbsp white wine vinegar
  • 1 clove garlic, finely minced or 1/4 tsp garlic powder
  • 24 tbsp water


  1. Heat up 1 tsp olive oil in a large pan over medium low heat and add your garlic and sauté until fragrant.
  2. Add in your kale and sauté for a few minutes with a pinch of salt until wilted then place kale in a large mixing bowl.
  3. To the same pan you cooked your kale in, heat up the remaining oil.
  4. Add in your chickpeas, oregano, fennel and garlic powder and continuously sauté until some of the chickpeas appear to slightly brown, about 4-5 minutes.
  5. Once cooked, remove pan from heat and prepare the dressing.
  6. To a bowl, combine all of the dressing ingredients making sure to start with 2 tablespoons of water. If you desire a thinner consistency, then slowly add more water to the mix 1 tablespoon at a time.
  7. Now assemble your salad. To the bowl with the kale, add on your chickpeas, red onion, corn, peaches, avocado, and blueberries. If desired give your salad a good mix before adding the dressing or serve as desired.


Dry your chickpeas well to help crisp them up slightly as they cook on the stove top.

Feel free to chop or cut your fruits and vegetables however you like for this recipe.

If prepping your salad in advance I recommend adding your peaches, avocado and dressing in separately when you plan to enjoy the salad. I’ll prep the dressing in a separate jar and store in the fridge then pour it on and chop the peaches and avocado to enjoy over top. 

Keywords: peach avocado salad, summer salad, peach salad recipe