Summer Salad Board


This pretty salad board with greens, marinated peaches and fresh summer veggies is perfect for an evening outdoors--or serve it for a light, summery lunch. The creamy dressing can be made ahead to make assembly a breeze. Feel free to add additional vegetables to the board to make the most of all that summer has to offer.

summer salad board
Prep Time:
45 mins
Total Time:
45 mins
6 servings


Creamy Herb Dressing

  • ½ cup buttermilk

  • 2 tablespoons mayonnaise

  • 2 tablespoons whole-milk plain yogurt

  • Juice from 1/2 lemon

  • 1 scallion, minced

  • 1 tablespoon finely chopped fresh dill

  • 1 clove garlic, grated

  • 1 teaspoon Dijon mustard

  • ½ teaspoon honey

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground pepper

Marinated Peaches

  • 2 medium peaches, pitted and sliced

  • ½ small shallot, thinly sliced

  • 2 tablespoons white balsamic vinegar

  • 1 tablespoon finely chopped fresh parsley

  • ¼ teaspoon kosher salt

Salad Board

  • 12 cups mixed baby salad greens

  • 2 ears fresh corn, kernels removed

  • 4 large hard-boiled eggs, chopped

  • 4 slices cooked bacon, crumbled or sliced

  • 1 pint cherry tomatoes

  • ½ English cucumber, sliced

  • 8 ounces string beans, trimmed and blanched (see Tip)

  • 8 radishes, halved

  • 6 ounces goat cheese, sliced

  • 1 large avocado, sliced


  1. To prepare dressing: Whisk buttermilk, mayonnaise, yogurt, lemon juice, scallion, dill, garlic, mustard, honey, 1/2 teaspoon salt and pepper in a small bowl. Refrigerate until ready to use.

  2. To prepare marinated peaches: Combine peaches, shallot, vinegar, parsley and salt in a medium bowl. Set aside to marinate, stirring occasionally.

  3. To arrange salad board: Place greens, corn, chopped eggs and bacon in individual bowls. Arrange the bowls on a large tray or platter. Set an extra bowl on the board for the peaches. Pour the dressing into a small jar and add it to the board.

  4. Arrange tomatoes, cucumbers, string beans, radishes, goat cheese and avocado around the bowls. Place the peaches in the remaining bowl. Serve immediately.


Equipment: Large tray or platter

To make ahead: Prepare dressing (Step 1) and refrigerate for up to 3 days.

Tip: To blanch string beans, add them to a pot of boiling water and cook until just tender-crisp, 1 to 2 minutes. Remove with a slotted spoon to a bowl of ice water to cool.

Nutrition Facts (per serving)

413 Calories
26g Fat
27g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 2 cups
Calories 413
% Daily Value *
Total Carbohydrate 27g 10%
Dietary Fiber 8g 30%
Total Sugars 13g
Protein 22g 43%
Total Fat 26g 33%
Saturated Fat 11g 54%
Cholesterol 179mg 60%
Vitamin A 4745IU 95%
Vitamin C 42mg 46%
Folate 219mcg 55%
Sodium 621mg 27%
Calcium 408mg 31%
Iron 4mg 21%
Magnesium 95mg 23%
Potassium 1077mg 23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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