Avocado Peach Salad with Tangy Vinaigrette

Ingredients

Estimated total cost: €8.66 · €2.17/serving

• 1/2 red bell pepper, cored and seededEst. price €0.40–€0.80
• 2 tablespoons red wine vinegarEst. price €0.15–€0.30
• 1/2 vanilla bean, seeds scrapedEst. price €1.50–€3.00
• 1/2 teaspoon sugarEst. price €0.01–€0.03
• 1/4 cup extra-virgin olive oilEst. price €0.60–€1.20
• 2 almost-ripe avocadosEst. price €2.00–€4.00
• 8 cups arugula or sorrelEst. price €3.20–€6.40
• 2 peaches, diced and peeledEst. price €0.80–€1.60

Steps

1. 1

   Begin by roasting the bell pepper until charred. Once roasted, peel off the skin and finely chop the pepper. Place the chopped pepper in a blender along with red wine vinegar, vanilla extract, and sugar. Blend the mixture until it reaches a smooth consistency.

2. 2

   While the machine is running, slowly pour in the olive oil. Season with salt and pepper to taste.

3. 3

   Begin by halving the avocados and removing the pits. Season them with salt and pepper before drizzling with olive oil. Place the avocados cut side down on a grill preheated to a medium-high temperature until they develop a nice char, which should take approximately 5 minutes. Once grilled, peel off the skin and slice the avocados into thick pieces for serving.

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• Cultural note

  This salad combines elements of Mediterranean and Californian cuisine, with avocado and olive oil representing the Mediterranean diet, and peaches being a staple in Californian agriculture. The tangy vinaigrette adds a modern twist to a classic salad.

• Seasonal note

  Avocado Peach Salad with Tangy Vinaigrette is best enjoyed in the summer when peaches and avocados are in season, providing the freshest and most flavorful ingredients.

• Health note

  This salad is a nutritious choice, rich in fiber, vitamins A, C, and K. Avocados and olive oil contribute heart-healthy fats, while peaches add natural sweetness and antioxidants.