As the summer turns into fall here in Manhattan, I couldn’t help but want to walk to my farmers market and find a few heirloom tomatoes that were bursting with flavor. Alongside of them were the most beautiful peaches so I thought I’d toss them together for an end-of-summer salad with a creamy avocado dressing that adds a savory touch to the sweet peaches and tomatoes.
I’ve topped this salad off with a sprinkling of fresh chives and a few fresh basil leaves but feel free to use whichever fresh herbs intuitively feel best to you. This salad is sure to become a staple when you’re in a pinch for a quick meal or when you’re entertaining.
You can add any protein you desire such as organic chicken, grass fed beef, organic eggs, a drizzle of tahini or any nuts and seeds of choice.
SHOP the RECIPE
It's prime season for ripe peaches and heirloom tomatoes, which is what makes this recipe so simple to toss together because you don't need many ingredients when you're reaping the benefits of in-season fruits that are bursting with flavor.
Ingredients
- 1 ripe avocado peeled and pitted
- 1/4 cup filtered water
- 1/4 tsp. chili powder
- 1/4 tsp. cumin
- 1/4 tsp. sea salt plus more to taste
- 1/4 tsp. freshly ground pepper
- 2 medium heirloom tomatoes cut into wedges or thinly sliced
- 1 ripe peach thinly sliced
- 5 chives thinly sliced
- 3-4 basil leaves
Instructions
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In a small food processor, add all ingredients except the tomatoes and peach. Puree until very creamy, about 2 minutes.
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Dollop the avocado mixture onto a serving plate and use the back of the spoon to spread the creamy mixture in a circular motion, leaving about 1 inch on the perimeter of the plate.
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Add the tomato and peach slices, chives and basil. Serve chilled or at room temperature.
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Store leftovers in a sealed glass container for up to 2 days.
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