This was a delicious salad we had for lunch today. I was particularly pleased with the dressing using the chamomile syrup and chervil.

Wild Peach, Avocado and Zucchini Salad – License photo

Serving Size: 4


for the salad:

  • 2 medium zucchini, cleaned
  • 4 organic wild peaches, cleaned and sliced
  • 1-2 avocados, peeled and cut in pieces
  • 1 medium red onion, thinly sliced
  • 1/2-3/4 cup vegan cheese, cut in pieces

for the dressing:

  • 4 tablespoons white balsamic vinegar
  • 3 tablespoons fine olive oil
  • 3-4 tablespoons syrup, I used chamomile alternatives are agave, maple or fruit)
  • 1/2 teaspoon dried chervil
  • salt and pepper to taste
Wild Peach, Avocado and Zucchini Salad – License photo


  1. Make the dressing by mixing the ingredients and whisking to blend.
  2. Clean the zucchini and peaches.
  3. Slice the onion.
  4. Cut the vegan cheese into pieces.
  5. We used a spriralizer to create spaghetti. You can also thinly slice with a mandolin or vegetable peeler.
  6. Slice the peaches.
  7. Peel and cut the avocado.
  8. To assemble, place some of the zucchini on each individual salad plate or in a large salad bowl.
  9. Add the red onion, separated into rings.
  10. Add the peach pieces and then the avocado pieces.
  11. Add the vegan cheese pieces and drizzle the dressing over the top.


If wild peaches are not available, the regular ones are also fine.
Chamomile syrup is made from boiling a equal amounts of sugar and water then adding chamomile, either fresh, dried flower heads or a tea bag. Boil for few minutes to steep and gain alight yellow green color. It will keep in the refrigerator for a couple of weeks.