17 CommentsHave you had your reasonable share of peaches this summer? I certainly have not. I’m correcting that with my friend Erin Clarke’s vibrant peach, avocado and arugula salad. Erin rounds out the tastes with salted gorgonzola cheese, crisp toasted almonds, and a zippy lemon dressing.This easy summer salad is more than the amount of its parts. It’s a combination I would not have actually come up with on my own, and it’s so beautiful. I couldn’t stop going back for more.Perhaps you understand Erin from her blog site, Well Plated. Erin has actually been striving on her first cookbook for several years now, and I’m so thrilled to share that it’s finally here! The Well Plated Cookbook (affiliate link) uses over 130 fast, healthy recipes you’ll wish to eat.I found this colorful salad on page 116, entitled, “Schedule Club Salad (A Great, Green Party Salad).” Erin’s headnotes are amusing, warm and motivating, just like she is in real life. Here’s what she needed to say about this recipe:” My good friend Erika once brought this salad to our monthly book club, and now, five years later, we still will not let her bring anything else. We refer to it as ‘The Salad,’ and its existence at the table is more necessary than in fact checking out the book. This stellar green salad is sized for a crowd, tastes much better than any salad I’ve consumed in a dining establishment, and is lovely and adaptable for the seasons …” She influenced me not just to make ‘The Salad,’ however to join a book club when we’re able to get together again. In the meantime, this salad dish is easily cut in half and perfectly fit for any summertime dinner.The Well Plated Cookbook is filled to the brim with wholesome, rewarding recipes that h
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