My larder at any time of the year includes a good number of fruits and vegetables in a basket or on the counter to the right of my range. (As one cooking friend admits, “I’ll forget about them if they’re not out there in plain sight.”) An embarrassment of riches sometimes produces a meal I hadn’t expected or thought of before –especially in the summer — and that’s exactly how we ended up with this eye-candy salad. My original thought was a sort of bastard caprese as I had beaucoup fresh mozzarella as well as a big bag of avocados and a box of ripe peaches. I’m a rich girl. But somehow in the making of the dish — I was racing Dave, who was grilling meat — I just forgot the cheese. Add it if you have some or covet protein or calcium. I’m sure it would be great, but this is a stunning plateful without any additions. While I’m a committed carnivore, the meat was nearly superfluous. Try this:
PEACH-AVOCADO SALAD WITH BASIL
makes 2 generous servings
If you’d rather have this for dessert, try a drizzle of local honey in place of the olive oil.
- 2 handfuls of fresh greens–I used spinach
- 1 large ripe peach (Of course I prefer Colorado western slope peaches!), pitted and sliced
- 1 ripe avocado, peeled, pitted, and sliced
- 12 large fresh basil leaves
- 2 tablespoons fresh orange juice (or to taste)
- 1 tablespoon extra virgin olive oil
- Fresh ground black pepper
- Handful of fresh grapes
Line a small serving platter or dinner plate with the greens and alternate all of the slices of peach and avocado. Add a leaf of fresh basil every other pairing or so. Drizzle with orange juice and olive oil; sprinkle with pepper. Garnish with grapes. Serve immediately.