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Crispy Avocado Summer Salad

This Crispy Avocado Summer Salad is topped with peaches, tomatoes, onions, and drizzled with healthy honey mustard. The best flavors of summer in one salad!
Course Not So Normal, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Brewing Happiness


  • 3-4 cups mixed greens
  • 1 ripe avocado
  • 1 cup bread crumbs
  • 1 cup non dairy milk
  • 1/2 cup all purpose flour
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-2 peaches, sliced
  • 1/2 cup tomatoes, sliced
  • 1/2 cup chickpeas, drained and rinsed
  • 1/2 sweet onion, sliced thin
  • 1/4 cup vegan honey mustard


  1. Preheat oven to 350.
  2. Carefully slice your avocado in half and remove the pit. Slice each half into 5-6 pieces, then carefully slide the skin off.
  3. Divide your crust ingredients into three wide bowls. The first with flour, nutritional yeast, salt and pepper, second with almond milk, third with bread crumbs.
  4. Roll each slice of avocado into flour mixture until fully coated, dunk into the almond milk, then gently toss in bread crumbs. Transfer the avocado to a greased baking sheet. Do this for all slices of avocado.
  5. Spray the breaded avocado with cooking spray and bake for 20-25 minutes.
  6. While the avocado is baking, slice and dice your tomatoes, peaches, and onion.
  7. Assemble your salad by throwing all ingredients into a large bowl or dividing between 2-4 bowls. Top with a drizzle of vegan honey mustard.
  8. EAT UP.