Sweet and Salty Peach Salad for Summertime

Sweet and Salty Peach Salad for Summertime

Recipe testing this delicious summertime snack ended up being a great learning lesson for all of us!

It doesn’t need to happen every single day, but each day offers simple moments that open a world possibility for our kids. Just think about all they can learn and be exposed to in a hands on way when we get them involved in the kitchen…

It’s laying the foundation for healthy eating, it’s exposure to new foods, a deeper understanding of where it all comes from and hopefully, a little guy who grows up to be a man who can feed himself, his friends and his family simple nourishing food.

Here's what we got out of our snack time ritual:

✔️ Exposure to textures, flavors, smells, taste, counting, memorization, motor skills, colors, sizes, comparisons, sharing, vocabulary and special time.

  • Bash picked this Armenian cucumber at the Ecology Center and it was a new food for us! We talked about the color, the taste, and the smell. We talked about why it was different from the Persian cucumbers and English cucumbers we normally get. He practiced knife skills (kid-friendly knives here), and once it was cut we talked about the circle shape.
  • The tomato was next…we counted them, talked about why they were different the shape of the wedge. We talked about what makes a whole tomato and what makes a half.
  • Avocado and peaches have pits, that’s interesting…why? One is creamy and one is sweet. Where do they grow? In a tree or on the ground?
  • With the dressing…bitter, fatty flavors, spices, emulsification (Yes, I use these words and try to explain it even if it zooms over his head). I get him involved with pouring, mixing, whisking and share the different tools we are using.

We must not forget the beauty in the simplicity of life. Plus, the salad turned out delicious! Learn more about how and why you should get your kids involved in the kitchen here.

  • Prep Time

    5 minutes

  • Total Time

    15 minutes

  • Servings


  • Freezer Friendly



  • 2 Heirloom tomatoes
  • 1 Armenian cucumber
  • 1 peach
  • 1 small avocado
  • 1 tbsp hemp seeds


  • 1/3 cup extra-virgin olive oil
  • ¼ cup cider vinegar
  • 2 teaspooons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper


  1. Start by quartering your tomatoes and cutting the cucumber into 1 inch slices.
  2. Cut the avocado and peaches length wise and remove the pits. Thinly slice length wise.
  3. For the dressing, add all the ingredients to a small mixing bowl and whisk together to combine.
  4. Plate all the salad ingredients onto a dish and pour on the dressing. Sprinkle with hemp seeds, and enjoy!