Spicy Tomato Peach Salad - Nourished By Nutrition Print

Spicy Tomato Peach Salad

This recipe is flexible based on the variety of summer produce available or just to your taste preference. Feel free to swap out the peaches for nectarines or use a variety of heirloom sliced tomatoes in place of the little cherry tomatoes. Fresh sweet corn raw or cooked/grilled would make a lovely addition. Serve as is or make an entree by adding protein + more healthy fats (see notes below).

Serves 4-6


  • 2 peaches or nectarines, pit removed and cut into eighths, then sliced into half-inch chunks
  • 1 pint grape or cherry tomatoes, cut in half
  • 1 ripe avocado, sliced into eighths, then cut into small cubes
  • 2 persian cucumbers or 1 medium cucumber
  • 1 shallot or 1/4 red onion, diced small
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup fresh cilantro, chopped roughly
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper, to taste


  • 1 cup cooked garbanzo beans,
  • 2 tablespoons pumpkin or hemp seeds
  • 2 cups of leafy greens


To large mixing bowl, add the peaches, tomatoes, cucumber, avocado, shallots, minced jalapeño and cilantro.

Add the lime juice, salt and pepper, then gently toss. Careful not to smash the avocado and peaches. Taste for seasoning; add more if desired. Serve as is as a side.

To make this a meal, add 1 cup of cooked garbanzo beans, 2 tablespoons of pumpkin or hemp seeds before tossing. Place over a bed of leafy greens right before serving otherwise they’ll get soggy in the fridge. Store in the fridge for up to 3 days.


This salad makes for a wonderful side dish but can easily be bulked up and made into an entree. Adding in a protein source and more healthy fats round the salad out to be a balanced meal. I like tossing with chickpeas and hemp seeds and serving on a bed of leafy greens (because greens, always!). But honestly, the possibilities are endless. If you eat animal protein this would pair lovely with fish, especially salmon.