Peach, Avocado and Bok Choy Salad

Peach, Avocado, Bok Choy SaladBok Choy is one of my new favorite vegetables this year, and I always ensure to keep it stocked in my fridge. I do prefer Bok Choy fresh and crisp in salads and not cooked down into a slimy mush (as you may know it in some fast food style Asian restaurants). Combine this lovely, spicy Asian cabbage with Peaches and Pecans, and you have a Southern inspired summer salad. This recipe is coming out of Kentucky, but it could just as easily be straight out of Georgia. Regardless of the location, it is total goodness.

Yield: 6 Servings

“ME” indicates a healthier Mindful Eating option.

    6 Bunches Bok Choy, coarsely chopped
    1 Yellow Peach, cut into pieces
    3 Tbsp Rice Vinegar
    3 Tbsp Olive Oil
    Freshly Ground Sea Salt
    1 Shallot, finely chopped
    1 Yellow Peach, cut into slices
    1 Avocado, Cut into Slices
    2 oz. Goat Cheese Crumbles
    1/2 Cup Pecan Pieces (toast if desired)

    1. Chop Bok Choy and place it in a large bowl.
    2. In a blender of food processor puree together one Yellow Peach, Rice Vinegar, Olive Oil and Sea Salt (add additional Sea Salt in little batches until the flavor suits you). Stir Shallot into dressing. (Note: If you have firm Peaches that create a thick dressing you can add a Tablespoon or two of water to the dressing to thin it out.)
    3. Add Peach Dressing to the Bok Choy and Toss.
    4. Top with Peach Slices, Avocado, Goat Cheese and Pecans. Cover and refrigerate until ready to eat, no longer than a couple hours.
    5. Toss all ingredients together immediately before serving. Enjoy!


    1. Love this! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on super healthy Asian green vegetables like baby bok choy, gai lan, dau miu (pea shoots), yu choy, gai choy, etc.

      –Your friendly Southern California farmers at Jade Asian Greens

      • Jes says:

        Thanks so much for sharing my recipe on your site. I do adore and love Asian green veggies. I am following your page now. So happy for the recipes and inspiration. I see a Soba noodle dish already that is calling my name! 🙂

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    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
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