Surprised? I’m talking about creamy avocado with sweet peaches in a salad. That’s genius!
Avocados belong in salads, in guacamoles and every now and then in our sandwiches, and of course, on top of a nice hot chicken tortilla soup.
But after today I think avocados and peaches should be always together. This combination was perfect, so perfect in fact that for the next couples of days, I’m going to think of ways to incorporate avocados and peaches in more recipes.
Perhaps I can add peaches to my grilled chicken avocado sandwich, or as crazy as this may sound, why not put diced peaches in our guacamole? I am off on a whole new adventure exploring the possibilities of avocados and peaches! In the meantime, enjoy this tasty discovery.
- 1/2 red bell pepper, cored and seeded
- 2 tablespoons red wine vinegar
- 1/2 vanilla bean, seeds scraped
- 1/2 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- 2 almost-ripe avocados
- 8 cups arugula or sorrel
- 2 peaches, diced and peeled
Roast bell pepper. Peel and chop pepper; purée with red wine vinegar, vanilla, and sugar in a blender until smooth.
With machine running, gradually add olive oil. Season with salt and pepper.
Halve and pit avocados and season with salt and pepper. Drizzle with olive oil and place cut side down on a medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice.
Toss with arugula or sorrel and peaches. Drizzle dressing over. Serves 6
Recipe by Greg Baker, Bon Appétit, August 2011