Southwest Avocado Salad with Cumin-Lime Vinaigrette

This salad is everything we love about Arizona summers: bold, bright, and a little bit spicy. With creamy avocado, juicy tomatoes, fresh corn, and a tangy toasted cumin vinaigrette, it’s the kind of dish that makes your mouth do a little happy dance. It’s perfect for a lunch on the patio or paired with grilled chicken or steak for dinner.

Ingredients (Serves 4–6)

• 2 cups cherry tomatoes, halved
• 2 large ripe Hass avocados, pitted and cubed
• 2 ears of fresh corn, cooked and kernels removed
• 1 large red onion, thinly sliced
• 4 cups fresh arugula
• Freshly grated Parmesan (optional but highly recommended)

For the Cumin-Lime Vinaigrette:

• ½ cup fresh lime juice
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1 tablespoon ground cumin
• ½ cup good-quality olive oil
• ½ teaspoon red pepper flakes
• Salt and pepper to taste

👩🍳 Instructions:

1. Prep the Salad Base:
   In a large mixing bowl, gently combine the halved cherry tomatoes, diced avocado, red onion slices, and corn kernels. Try not to over-mix—avocados are delicate little things.
2. Build the Plate:
   Spread arugula evenly across your serving platter. Spoon the avocado-tomato mixture over the top.
3. Shake the Dressing:
   Add all vinaigrette ingredients to a mason jar. Tighten the lid and shake like you mean it. Taste and adjust seasoning as needed.
4. Dress and Finish:
   Drizzle the vinaigrette over the salad and finish with a generous snowfall of fresh Parmesan.

Why We Love It

This salad is a firecracker—fresh, herbaceous, with that citrusy tang and a warm earthiness from the cumin. The avocado gives it creaminess, the tomatoes bring a juicy pop, and the arugula adds peppery bite. And let’s not sleep on the vinaigrette: that toasted cumin vibe is what makes this salad sing like a desert breeze.

Grilled Peach & Burrata Salad with Balsamic Glaze

Now for something a little more luxurious. This salad is what we like to call “peach season perfection.” It’s sultry, it’s melty, and it has just the right balance of sweet and savory. The cast iron brings the smoky char, and the burrata? Well, let’s just say it steals the show. This one’s ideal for outdoor dinners or date nights under twinkle lights.

Ingredients (Serves 2–4)

• 3 ripe peaches, halved and pitted
• 1 tablespoon olive oil (plus 2 tbsp for finishing)
• 1 ball of burrata
• 2 cups fresh arugula
• 1 tablespoon balsamic glaze (plus extra for drizzling)
• Salt and pepper to taste
• Optional: toasted almonds or pistachios for crunch

Instructions:

1. Preheat the Grill:
   Set your BBQ to medium heat (about 375°F) and place your cast iron skillet on the grates. Let it heat for about 5 minutes with the lid closed.
2. Grill the Peaches:
   Brush the cut sides of the peaches with olive oil and place them cut-side down in the hot skillet. Grill for 4–6 minutes, until they’re beautifully charred and softened.
3. Add the Burrata:
   Drizzle a touch of olive oil into the pan, then gently nestle the ball of burrata among the peaches. Close the grill lid and let the cheese melt and mingle—about 5–10 minutes. Keep an eye on it—you want creamy and melty, not burned.
4. Finish on the Grill:
   Once the burrata is soft and luscious, drizzle with a bit of balsamic glaze and let everything sit on the grill for another 2 minutes. Then carefully remove the skillet and place it on a heat-safe surface.
5. Assemble the Salad:
   Add arugula to the skillet (right on top of everything!), drizzle with the remaining olive oil, a bit more glaze, a sprinkle of salt and pepper, and finish with toasted almonds or pistachios.

Why We Love It

This salad is summer elegance in a bowl. It’s the grown-up answer to fruit and cheese plates. The burrata turns luxuriously soft and coats the peaches in a creamy hug, while the balsamic glaze brings depth and drama. Bonus: it’s all made in one pan, and the presentation? Gorgeous. Like, Instagram needs to see this gorgeous.

Salad Tips for Summer Entertaining

Both of these salads are total crowd-pleasers, but they also fit different moods. Here's how to serve them like a pro:

• For Backyard BBQs:
  Serve the Avocado Southwest Salad alongside grilled meats, quesadillas, or smoky ribs. It’s a great way to lighten the plate and add some color to your table.
• For Fancy Feels or Date Night:
  The Grilled Peach & Burrata is a stunning starter or light main dish. Pair it with chilled rosé, crusty bread, and your favorite outdoor playlist.
• Want to Add Protein?
  Go for grilled shrimp, sliced steak, or roasted chickpeas if you're keeping it plant-forward.
• Prep Ahead:
  You can make both dressings in advance and store in the fridge. Just shake well before using. For the avocado salad, wait to cut the avocado until just before serving to keep it from browning.

Because Summer Deserves a Salad (or Two)

At Kitchen Switchen, we believe every meal can be elevated with fresh ingredients, good company, and a little culinary creativity. Summer is too short to eat boring salads. Let the season’s harvest be your inspiration—sweet stone fruits, sun-ripened tomatoes, creamy cheeses, and zippy vinaigrettes.

So dust off that cast iron, hit up your local farmers market, and let your tastebuds take a vacation. Whether you’re craving the bright, bold vibes of our Arizona-inspired avocado salad or the grilled glory of burrata and peaches, these recipes are proof that the best summer dishes are fresh, simple, and full of flavor.

Happy Salad Season!
—Kitchen Switchen