RECIPE: Peach Summer Salad
There’s nothing quite like cold peaches to remind you of an Australian summer! This salad combines peaches, avocado & greens in a delicious lemon dressing.
Serves enough for 8 side salads
INGREDIENTS
Green Salad:
- 1/2 small red onion, very thinly sliced (about ½ cup)
- 350grams baby rocket (12 -15 lightly packed cups)
- 2 medium ripe peaches or nectarines, pitted and thinly sliced, peels on or off (about 2 cups)
- 2 medium ripe avocados, diced (about 2 cups)
- 2/3 cup unsalted sliced almonds
- 2/3 cup crumbled coconut feta
Lemon Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
- 1/2 tsp Dijon mustard
- 1 clove garlic, pressed or minced
- 3/4 tsp kosher salt or 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
METHOD
- Make the salad: Place the red onion in a small bowl and cover with water. Let it rest while you prepare the rest of the salad. (This will keep the flavor of the onion but remove some of the harsh after-bite.) Place the rocket in a large serving bowl.
- To toast the almonds, place them in a small skillet over medium-low heat. Cook, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4-5 minutes. Set aside.
- Make the dressing: whisk together the dressing ingredients (the oil, lemon juice, mustard, garlic, salt, and pepper).
- Drizzle half of the dressing over the greens, then toss to coat. Drain the red onion, then scatter it over the arugula. Top with the peaches, avocados, almonds and cheese. Just before serving, drizzle on a bit more dressing and give it a final, gentle toss to combine. Enjoy, with additional dressing as desired.
Recipe & images by Cookie & Kate
