Salmon and Peach Salad

This recipe is great in August when the fruit is at its peak.

“Adding chopped pistachios provides healthy fats and delicious crunch,” says New York City-based recipe developer Laura Rege, who tops this salad with a seasonal pesto.

Serves 1

This recipe is part of our meal prep series. Click here for the full plan.


  • 2 cups little gem lettuce
  • 1 small ripe peach, sliced into thin wedges
  • ¼ cup basil leaves, torn
  • 1 fillet of poached salmon, flaked into large pieces
  • ½ avocado, sliced into thin wedges
  • 2 tablespoons mint-basil pesto
  • 1 tablespoon pistachios, chopped and roasted
  • Sea salt
  • Pepper


  1. In an airtight container, combine the lettuce with the peaches and basil. Place salmon on top.

  2. In two separate airtight containers, place the avocado and mint-basil pesto, respectively. Store all containers in the fridge.

  3. Place the pistachios in a sandwich bag and store at room temp.

At Your Desk

  1. Top the salmon and mango salad with avocado and pistachios. Dress with mint-basil pesto.

Photography by Jennifer Causey