Camille Styles

From Camille's Kitchen

Southwestern Superfood Salad

July 25th, 2017

in partnership with Blue Diamond Almonds // photos by kristen kilpatrick

You guys know I love a good salad almost as much as I love a good taco, and when the delicious flavors of those two combine, I’m basically in heaven. This recipe was born from one of those typical summer moments when I accidentally came home from the farmers’ market with more peaches and tomatoes than one family of four could consume in a month (let alone a week.) In my desperate attempt to do something with them that wasn’t pasta, pizza, or cobbler, I decided to throw it all together in a new twist on a summer salad, make it Mexican with a zesty cilantro dressing, and the results were pretty darn mind-blowing. And it turned out to be the perfect recipe for our next post with Blue Diamond Almonds, since the Smokehouse flavor added both crunch and major dimension to my salad in one quick step.

Southwestern Superfood Salad

This southwestern superfood salad is bursting with tomatoes, peaches, and all my other favorite flavors of summer!

Serves 2 main course salads


for the cilantro pesto:

  • 2 cups cilantro leaves and stems
  • 1 cup parsley leaves
  • 2 garlic cloves
  • 1/2 cup Blue Diamond Almonds (your flavor of choice)
  • 1/3 cup avocado oil (or sub olive oil)
  • 1/2 ripe avocado
  • juice of 2 limes
  • pinch of chili flakes
  • 1/2 teaspoon salt


  1. On a grill or grill pan on the stove, grill the corn until it blackens a bit on the edges. Remove and let cool. Use a sharp knife to remove kernels from the cob.
  2. Meanwhile, make the cilantro pesto by adding all ingredients in a food processor or blender, and blending until well-combined. I like to leave it a tiny bit chunky so you can see the flecks of the herbs.
  3. In a large bowl, combine quinoa, corn, arugula, and tomatoes. Toss with a little cilantro pesto, then transfer to a serving platter. Tuck the peach and avocado slices around the lettuce leaves, drizzle with a little more pesto, then squeeze lime, sprinkle salt, and garnish with cilantro. Eat!

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Show Comments +

  1. kirakwan says:

    This looks so delicious! Also – can you please tell us where your salad servers are from? They are just what I’ve been looking for!

  2. I love making a similar salad with kale instead of arugula so I can prepare it the night before and take it for lunch. I really want to try that cilantro pesto to mix it up!

    Lindsey at This Miss Cooks

  3. Caryl Lyons says:

    This looks delicious. Can you store the cilantro pesto in the fridge to use with other things?

  4. Verena says:

    Wow ^^ this looks absolutely delicious <3
    Perfect for a hot summer day and now I know what to cook next weekend 😉
    Thanks for the delish inspiration 😉
    xx Verena

  5. Melanie Haynes says:

    Made this tonight! Loved it! Needed a bit more salt in the dressing for our tastes and a bit more garlic. Think I might add some onion, too. Maybe we’re s bit more savory. ?

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